The Mustard Revelation

Dec 11, 2009

So you all know that I now like mustard. And in the spirit of greater mustard appreciation, I decided to add a tablespoonful to my pork loin marinade last night. Here's the quick and dirty recipe:

1/4 cup light olive oil
1/4 cup red wine
1 tbsp. grainy brown mustard
orange-ginger-sesame seasoning
fresh ground pepper

And you know what? It needed more mustard! I never thought I'd say that.

Nonetheless, the pork loin was fork-tender and flavorful. (But it needed more mustard.) Caramelized onions and celery were a perfect accompaniment, but I should have cooked twice or three times as much.

1 Response to "The Mustard Revelation"

What She Says:

yum. I love mustard as a seasoning. Not so much as a condiment.
AND, I only use grainy, closest-to-nature-as-I-can-find, mustard.