sunday supper

#SundaySupper Month Kick-Off

~ lk529 ~ 24 Comments

I mentioned on New Year’s Day that this January is the first ever National Sunday Supper Month. It’s incredible that this movement is making a difference in families all over the country. Take the pledge this year and gather around the table as a family just once a week.

Enjoying dinner together as a family doesn’t have to be reserved for holidays or fancy meals, but I am sharing a show-stopping main course today. This Mustard-Crusted Pork Roast is what we had for Thanksgiving this year instead of turkey.

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With Treat being less than a month old we had a smaller Thanksgiving than usual. My husband’s parents drove up from Alabama to celebrate with us and the four of us enjoyed a less-than-traditional meal gathered around the table. I decided on pork instead of turkey or some other poultry because Firecracker was willingly and voluntarily eating pork. Unfortunately he wasn’t interested in the beautiful roast – I can’t even remember what he ended up eating that night.

Mustard-Crusted Pork Roast

Ingredients:

  • 1 C Kosher salt
  • 6 tbsp sugar
  • 6 tbsp gin
  • 7 cloves garlic, smashed and peeled
  • 4 bay leaves
  • 2 tbsp peppercorns
  • 1 tsp whole allspice
  • 5 1/2 – 6 1/2 lb pork French rack (I had two separate roasts)
  • 1 C panko
  • 4 tbsp butter, at room temperature
  • 2 tbsp dried parsley
  • 2 tsp dried thyme
  • 3 tbsp Dijon mustard

Steps:

  1. Brine the pork: In a pot large enough for the pork roasts (I used my stock pot) combine salt, sugar, gin, garlic, bay leaves, peppercorns, and allspice with 4 C water over medium heat, stirring, until both the salt and sugar are dissolved. Add 8 C of ice and stir until brine is cool.
  2. Pierce the pork with a paring knife all over. Place in the cooled brine and refrigerate overnight.
  3. Place a roasting pan on the lowest level in the oven. Preheat oven to 325 degrees F. Remove the pork from the brine and pat dry, allow pork to come to room temperature while the oven and roasting pan preheat. Bring 3 C of the brine (and spices) to a boil.
  4. Pour hot brine in the bottom of the preheated roasting pan. Place the pork roast(s) on the roasting rack fat-side up. Roast 40 minutes.
  5. Make the crust: In the bowl of a food processor pulse the panko, butter, parsley, and thyme with a pinch of salt until combined.
  6. Remove the pork from the oven. Brush the roast(s) with the Dijon mustard and top with the panko mixture. Return pork to the oven and roast another 50 minutes.
  7. Increase the oven temperature to 425 degrees F and roast until the pork reaches an internal temperature of 140 degrees F, about 10 minutes. Allow pork to rest 20 minutes before carving.

*This recipe is modified from Food Network Magazine, Dec 2014*

Mustard-Crusted Pork Roast for #SundaySupper from Sew You Think You Can Cook

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Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.

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