Oven-Roasted Pork Loin
* 2–3 lb pork loin
* 2 tablespoons olive oil
* 3–4 cloves garlic, minced
* 1 teaspoon salt
* 1 teaspoon black pepper
* 1 teaspoon dried rosemary or thyme (optional)
* ½ teaspoon paprika (optional)
Smoked Mashed Potatoes
* 750g potatoes (Yukon Gold or Russet)
* 4 tablespoons butter
* ½ cup milk (or cream)
* Salt and pepper to taste
* Wood chips (hickory or applewood)
Mustard Cream Sauce for Pork
* 1 tablespoon butter
* 1 clove garlic (minced)
* ½ cup chicken broth
* ½ cup heavy cream
* 1–2 tablespoons Dijon mustard
* Salt and black pepper (to taste)
1. Preheat the Oven
Preheat your oven to 140 degrees
2. Prepare the Pork
* Pat the pork loin dry with paper towels.
* Rub it all over with olive oil.
* Mix salt, pepper, garlic, and herbs in a small bowl.
* Rub the seasoning evenly over the meat.
3. Roast
* Place the pork loin in a roasting pan or baking dish, fat side up.
* Roast for 45–60 minutes, or until the internal temperature reaches 145°F (63°C).
* (Use a meat thermometer for best results.)
4. Rest
* Remove from oven and loosely cover with foil.
* Let it rest for 10–15 minutes before slicing.
* This keeps it juicy.
1. Peel and chop the potatoes into chunks.
2. Boil in salted water for 15–20 minutes, until fork-tender. Drain well.
3. Preheat your smoker to 225°F (107°C).
4. Spread the drained potatoes in a foil pan and smoke for 20–30 minutes to add flavour.
5. Transfer to a bowl, add butter and milk.
6. Mash until smooth.
7. Season with salt and pepper. Serve warm.
Optional: Stir in shredded cheese, roasted garlic, or chopped chives for extra flavour.
For the sauce:
1. Melt butter in a small pan over medium heat.
2. Add garlic and cook for about 30 seconds (don’t brown it).
3. Pour in chicken broth and let it simmer for 2–3 minutes.
4. Stir in cream and mustard.
5. Simmer gently for 3–5 minutes, until slightly thickened.
6. Season with salt and pepper.
Spoon over cooked pork and serve warm.
*Recipe credit to Jimmy Murray from Dogstar
