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RECIPE TYPE
Pork
SERVES
Serves 8 to 10
Prep time: 10 min
Total time: 1 hr 10 min
2 Longo’s Whole Peameal-Style Cured Pork Loins (650 g each) |
1/4 cup Longo’s Honey Mustard |
1/4 cup Longo’s Cider Vinegar |
5 tbsp Longo’s Canola Oil, divided |
1 cup each diced red onion and red pepper |
1 bunch asparagus, trimmed and sliced 1/4-inch thick on an angle |
1/4 tsp each salt and pepper |
1 tbsp chopped Longo’s Fresh Tarragon (optional) |
Place peameal in shallow baking dish or small roasting pan. Score a crosshatch on tops. Roast in preheated 375°F oven for 45 minutes.
Whisk honey mustard with vinegar and 4 tbsp of the oil. Brush all but 2 tbsp of the mixture over the peameal; roast for 15 additional minutes or until the internal temperature reaches 165°F.
Add remaining oil to nonstick skillet set over medium heat. Add onion and red pepper; cook for 5 minutes. Add asparagus and sauté for 5 minutes or until tender-crisp. Stir in reserved honey mustard mixture, salt and pepper; remove from the heat. Stir in tarragon (if using).
Slice peameal and serve with warm relish.
Protein 23g | Fibre 1g |
Fat 13g | Sugar 6g |
Carbs 10g | Sodium 870mg |
