Tuesday, March 29, 2011

Recipe: Mustard, Maple, Horseradish Pork


Well friends, I've entered another recipe in a Food52 Contest. Luckily when they asked for best recipes with horseradish it just happened to be what we were already having for dinner. No point in not entering that contest! Below is my recipe and some background, which you can see on the Food52 site:


Mustards_Horseradish


  • I happen to love things that have a tangy, spiced depth to them - mustards, horseradish, something with a hit of vinegar or a layer of heat, pungent and savory. When spice and sour meet perfectly to create a full flavor that dances on tastebuds but doesn't overwhlem, that's my perfect food.

I'm also not a fan of pork chops.
In order to combine something I love with something my husband loves I decided to use my favorite condiments to flavor pork chops (though this works equally well on a roast, or even lamb). Originally I started with a bunch of mustards I had made, but then I added in some local maple syrup and horseradish to find the depth I was really looking for - rosemary rounds out this marinade to form a grounding savory note.
So now I can have my favorite flavors and my husband can have his pork chops, and we can continue to have wedded bliss - at least at the dinner table.


SERVES 4
  • 2-3 teaspoons Extra hot horseradish
  • 1 teaspoon Yellow Mustard
  • 2 teaspoons Stone ground mustard
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Maple syrup
  • 1 teaspoon Dried rosemary
  • salt and pepper
  • Pork chops or 1 Pork roast
  1. Season meat with salt and pepper and set aside.
  2. Grind rosemary with a mortar & pestle, with a clean coffee grinder, or with a food processor until smooth.
  3. Combine horseradish, mustards, maple syrup, and rosemary in a bowl - mix thoroughly.
  4. Slather the marinade on pork chops or roast. Cover and refrigerate for 30 mins - 3 hours.
  5. Cook pork until internal temperature is 160F. For roast, preheat oven to 350F and bake, preferably on a rack, for 30 minutes per pound. For pork chops grill or pan fry until done.
  6. Excellent with mashed sweet potatoes, fresh asparagus and a citrusy white wine.

1 comment:

karmaperdiem said...

Ooh, sounds great! I love horseradish and, in fact, have a horseradish root to plant in my garden as soon as it quits raining! Yummmm!