The Mustard Menu: Pork Loin in Hot Dog crumb with Brussels Sprouts

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This is the fanciest way I could think to prepare a hotdog with sauerkraut and mustard.

For the pork:

Ingredients

  • 2-3 lb pork loin
  • 3 hotdog buns
  • 1 big sprig each of thyme and oregano
  • salt and pepper
  • mustard… OK I don’t really know what kind of mustard I used. I bought it in Germany and I can’t figure out what kind it is. But you can use dijon.

Preparation

  • The hot dog buns, thyme, oregano, salt and pepper go through a food processor until it forms a fine crumb
  • Leave the pork roast on the counter until it comes to room temperature
  • Brush the pork with mustard on all sides
  • Pack the crumb mixture onto the pork, pushing it down with your hands to fully encrust the pork
  • Drizzle with olive oil
  • Preheat the oven to 350
  • Roast the pork on a roasting rack for 25 minutes per pound (or a little less if it’s bigger than mine, there are cooking times posted all over the internet.
  • Allow to rest 10-15 minutes before serving

Brussels sprouts

Ingredients

  • 1 lb brussels sprouts, washed, sliced and dried
  • Canola oil
  • 2 TB dijon mustard
  • 2 TB olive oil
  • 1/2 cup maple syrup
  • salt and pepper

Preparation

  • Deep fry the brussels sprouts
  • Drain the oil
  • Whisk the rest of the ingredients
  • Toss sprouts with the sauce and serve
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