Week 10
Day 3
Lunch
30m
766 - 866 kcal.
Rosemary Dijon Pork Loin
Products
310
g
Pork Loins
3 ½
tbsp
Dijon mustard
2 ½
tbsp
olive oil
1 ½
tsp
Garlic Cloves, minced
2
pinch
salt
2
pinch
black pepper
1
tbsp
Fresh Rosemary, finely chopped
*All purple -colored products are essential.
Preparations
1 step
Heat a large sauté pan over high heat with olive oil. Sear the pork loins to get a nice color.
2 step
Season the pork loins to taste with salt and black pepper.
3 step
Mix the ingredients for the sauce: the mustard, garlic, rosemary.
4 step
Preheat the oven to 450°F/230°C. Place the pork loins in a greased baking dish. Spoon the mustard mixture over the pork loins and place in the oven.
5 step
Cook until it reaches desired doneness.