Roasted Honey and Mustard Pork Loin

Despite the fact that this recipe has nothing to do with eggs, I need to make a an eggy declaration. Then I need to ask for help.

You see, even though I have what could resemble a food blog, I have never mastered boiling an egg. Each and every one of the boiled eggs I have made, even if they have tasted as they should, they have all resulted in very sticky-to-the-white eggs shells, proving them extremely difficult to peel and giving way to half mashed, mangled looking, very ugly boiled eggs. Allow me to also add the detail of tiny pieces of egg shells that are only detectable once they are being crunched in your mouth.

Don’t get me wrong. As opposed to most of what I cook, where I’ll glance at recipes and observe beautiful photos merely for inspiration, but then turn around to do my own thing, when it comes to boiling eggs my proven uselessness and failures make me not arrogant at all. Every single time I want to boil eggs I’ll scour the internet for many egg boiling recipes and tips, especially from my most reputable and trustful blogs and sites. I’ll make comparisons on each and every boiling time, leaving in the hot water time, throwing cold water on them time,.. etc, etc,. And I’m only talking about hard boiled eggs. Heaven forbid, soft boiled ones must require an egg degree.

I’ll religiously follow every step. Every minute. Every detail. But when the egg peeling moment arrives, utter failure as usual. Maybe it’s because I live in Barcelona. Maybe the water hardness is different. Perhaps it’s the air pressure. Or the magnetic field. Maybe the chickens produce egg shells with a weird composition. Or the egg whites have a certain concentration of proteins that make them extra sticky to the egg shells.

Whichever is the cause, I don’t know. If you have any life changing egg boiling tips, please do tell me. Then one day I’ll dedicate a recipe that includes beautiful perfect hard boiled eggs to you.

Pork loin with honey and mustard

Roasted Honey and Mustard Pork Loin I am fully aware that I already have a Pork Loin with Honey and Mustard recipe in my blog, another one shouldn’t hurt, right? That way we can choose which one to follow according to our mood. Also, for this recipe, I tied cooking string around the pork. I didn’t for the other one.

Cooking string

Pork loin

This was the first time I’ve ever tied string around a pork loin, all by myself. I actually don’t know if there is a correct technical word for tying string around a pork loin. I had watched my butcher do it, and thought it looked quite simple. Indeed it was quite simple.

Cooking pork loin

I used my own homemade mustard for this recipe, but you can use any mustard you wish.

Mustard and honey sauce

Rosemary Ingredients:

600g pork loin, 2 carrots, 1 zucchini, 2 potatoes, a few twigs of rosemary, 1 teaspoons mustard, 2 teaspoons honey, 1 clove garlic, 2 teaspoons olive oil, salt and black pepper

Preheat the oven to 200ºC.

Tie the string around the pork loin. Put in the oven and cook for about 20 minutes.

Meanwhile wash, peel and chop the carrots, zucchini and potatoes. Ok, I only peeled the carrots. Take out the pork loin and arrange the potatoes and vegetables around it. Put back in the oven and cook for about another 20 minutes.

Mix all the rest of the ingredients together in a bowl (except for the rosemary) to make the honey and mustard sauce. Take out the baking tray again. Arrange the rosemary. Pour the honey and mustard sauce on top of everything.

Bring the heat down to 160ºC. Cook for another 30-40 minutes.

Honey and mustard roasted pork loin

Thank you for reading!

42 Comments

  1. Johanne Lamarche 2015-01-27 at 00:31

    I am equally challenged with boiled eggs. The shell never seems to come off but I am happy to report I am less challenged by pork loin and I also like to make it with mustard. This looks delish and your mustard-making adventure was hilarious to read!

    Reply
    1. Sofia 2015-01-27 at 22:00

      Oh indeed pork loin is a lot easier! 🙂

      Reply
  2. maamej 2015-01-27 at 00:37

    The pork looks delicious. I’ve never been game to try roasting pork for fear of not getting the crackling right (the best bit).

    Regarding the eggs, it may be an old wive’s tale but I’ve been told that if you have trouble peeling the shell from a boiled egg, it means the eggs are very fresh. There’s kind of a reverse proof for this that most of the eggs we buy in Australia are stored for a long time (weeks) before sale, and they are always easy to peel. So maybe it’s nothing to do with your technique, and you are just blessed with good egg suppliers.

    Reply
    1. Sofia 2015-01-27 at 22:02

      I still have to do a good crackling!
      It seems that more people are saying the same thing about if the eggs are fresh, maybe you’re right. Maybe I should buy some eggs, set them aside for like, 3 weeks with a sign on them to remind me not to use them, until I try boiling them! I do tend to buy the eggs from a very fresh supplier, hhmmm…

      Reply
      1. maamej 2015-01-27 at 23:41

        Sounds like a plan, do post the results of your experiment! Also looks like you have been given lots of excellent egg cooking and peeling suggestions.

        I am actually a bit hopeless with boiling eggs because I don’t pay attention to the time, but as I’m usually only hard boiling I don’t worry too much. My son, who otherwise barely cooks at all, however, has mastered the soft boiled egg. I suppose he’s had to.

        Reply
  3. Sunny 2015-01-27 at 01:02

    Hey Sofia, I don’t actually have any tips for boiling eggs… I also kind of follow the tips I find on the Internet. I heard that the fact that the shells don’t come off very easily is because the eggs weren’t cooled properly, but if you do run some cold water on them, then I am completely at a loss!

    The recipe looks gooood! If I can find the right part, hopefully I can try it this week 🙂

    Reply
    1. Sofia 2015-01-27 at 22:03

      Yeah I do run cold water, but now people are saying that if the eggs are very fresh they don’t peel off well either!
      The recipe is one of my typical “just shove in the oven” things, very easy!

      Reply
  4. Bunny Eats Design 2015-01-27 at 02:26

    Hmmm…while I’ve mastered the length of time for the yolks to be perfectly as I like them but every now and then I get sticky shells. I always attributed it to the freshness of the eggs, though I don’t know if it happens with fresh eggs or older eggs.

    I’ve never tied string around a piece pork. What is the purpose? To keep it in shape?

    The pork shoulder I buy, often comes with string, which I remove before putting in the slow cooker. String gets in the way for pulled pork, but I guess if you want firm slicing, the string is good.

    Reply
    1. Sofia 2015-01-27 at 22:06

      Yep lots of people are telling me about the freshness of the eggs, so maybe thats part of my problem (I do get them from a very fresh place at the market).
      Yeah the string is sort of to make it rounder, and I’m not sure why but I find (unless you way overcook it) it sort of maintains it a bit more juicy. I still have to make pulled pork, like you make!

      Reply
      1. Bunny Eats Design 2015-01-27 at 22:32

        I had boiled eggs for breakfast this morning and thought of this post. I forgot to add something. After I boil the eggs. I plunge them into cold water and crack the shells. If you give them a little squeeze, it encourages water to go between the egg and the skin/membrane, this makes it easier to peel. When the skin sticks hard to the egg it’s super hard to peel.

        You gotta make pulled pork. It’s super juicy…or is that saucy?

        Reply
        1. Sofia 2015-01-27 at 22:36

          I’ll try your method too!
          Doesn’t matter if its juicy or saucy, its delicious however it is 🙂

          Reply
  5. sharon 2015-01-27 at 07:36

    ok his is what i do for boiled eggs… put them in the pan of water on high heat and as soon as they start to boil, start the timer for 8 mins. Once done, pour out boiling water and run under cold water for a min, then i peel them while hot. Then i like to eat them while warm with a sprinkle of salt. Ive not had any problems with sticky shell or runny yolks with this method but we do live in very different parts of the world and maybe it does have something to do with the nationality of our chickens! haha ha …just saying?!

    🙂

    Reply
    1. Sofia 2015-01-27 at 22:10

      I’ll definitely try your method Sharon! Then I’ll eat them warm with salt… and spicy sriracha sauce which is my current obsession 😛 Haha maybe Aussie chickens are better at this. Or maybe simply the cook here in Bcn who doesn’t get it right… xx

      Reply
  6. pianolearner 2015-01-27 at 12:17

    I do the following to boil an egg.

    put the eggs in a pan of cold water.
    bring the water up to the boil. As soon as it is properly bubbling away turn it down so it is simmering. and cook them for exactly 7 minutes.

    put them into cold water to let them cool. (you sometimes have to replace the water as it gets warmed up by the warmth of the eggs).

    to peel you lay the egg on its side on the work surface. and press down on it with the palm of your hand crushing the shell slightly. you roll the egg about under your palm crushing the eggshell into small pieces but not pressing so hard you split the egg into pieces.

    Then you should be able to pull off a little piece of shell to get to the membrane underneath the shell. You grab this membrane and peel it all away from the egg taking all the shattered pieces of eggshell away with it. Hey presto!

    Reply
    1. Sofia 2015-01-27 at 22:12

      I’m definitely going to try your method too. And they way you say about peeling the egg, wow that his very advanced and high tech!! I’m very impressed with that. Lets just see if I’ll be able to do it or not… I’ll let you know!

      Reply
  7. Guillermina Stover 2015-01-27 at 19:16

    About your issue with boiling eggs: it could be that the eggs you use are fresh eggs. Like straight from the farm to the store. I read somewhere that fresh eggs are harder to get boiled AND to peel from their shells. And I do notice that when I buy fresh eggs (from a person who has her own chickens that are free-range and she picks the eggs daily), they ARE harder to peel…

    Reply
    1. Sofia 2015-01-27 at 22:13

      Yes, many people are saying that the issue could be that the eggs are very fresh, so it could be so.

      Reply
  8. Guillermina Stover 2015-01-27 at 19:20

    But as for me, I let eggs (preferably NOT fresh eggs!) get to room temperature and rinse them. Then I put about 6 in a saucepan, fill the saucepan with water to cover the eggs and still have about 1 inch of water over that. I put on the burner and let the water come to a roiling boil. As soon as that happens, I cover the pan, move the pan from the burner wait 15-17 minutes. I then uncover the pan and put it under sink faucet and run water for 5 minutes. Then I take each egg and put in a bowl to use in a few minutes or put the bowl in the refrigerator. Your eggs will be bright yellow and easy to peel!

    Reply
    1. Sofia 2015-01-27 at 22:14

      I’ll also try your method Guillermina! Gracias!!!

      Reply
  9. Amanda 2015-01-27 at 19:42

    I’m okay if you can’t make an egg if you create meals like this! Wow and your homemade mustard..i’m still jealous of it. Amazing. I have no good tips other than I put my hot eggs in cold water to stop the cooking process and peel right away with it in the cold water so i dont burn myself. It works pretty well. But look at this beautiful dish. Wow.

    Reply
    1. Sofia 2015-01-27 at 22:16

      Ahaha thanks for helping me look at the bright side Amanda! By the way, keep safe and warm, are you there in that snow storm? How is it?

      Reply
      1. Amanda 2015-01-27 at 22:19

        Thanks, Sofia. It really wasn’t as bad as so many others we’ve had even last year. I think boston got more of it. I am working from home today though! Thanks for asking. So sweet. 🙂

        Reply
        1. Sofia 2015-01-27 at 22:21

          Oh ok I’m glad you’re working from home (though thank goodness your work is quite close to where you live!) Its becuase I read somewhere today that its thought it would be the worst storm EVER, but maybe its just the typical journalists being a tad sensationalist… besos!

          Reply
          1. Amanda 2015-01-27 at 22:24

            That’s what they told us too! But it looks like just a regular winter storm. So annoying. I was expecting a blizzard like the kind we had growing up upstate. But yes, I actually probably could have walked to work today, albeit in snow boots. Too bad because I just got a pair of awesome boots with heels. They’ll have to wait.

            Reply
            1. Sofia 2015-01-27 at 22:25

              Oh ok, I’m glad its not so catastrophic then. Hey so I just went to sercocinera.com. Very nice! I’ll sign up. What are you using? (just in case one day I do the same thing)

              Reply
              1. Amanda 2015-01-27 at 22:30

                OMG thank you. I’m using bluehost as the host and wordpress as the design. It’s the omega theme, but hosting your own site allows you to customize it like crazy. It’s been fun. A few gliches since I’m doing it all myself, but not impossible. I’m just waiting for when something goes wrong. ahh.

                Reply
                1. Sofia 2015-01-27 at 22:35

                  Ok good to know! So bluehost and wordpress.org … I love customizing, so maybe I will one day! I’m sure you’re a pro, and if not already, you will be soon!

                2. Amanda 2015-01-27 at 22:38

                  If you ever do, feel free to ask me for help.

                3. Sofia 2015-01-27 at 22:38

                  Deal! 🙂

        2. Sofia 2015-01-27 at 22:22

          Wait I just went to your blog, are you self hosted now? What do I have to do??? Subscribe my email?

          Reply
  10. Kiss & Make-up 2015-01-27 at 20:09

    Whenever I boil eggs they burst. My dad told me to put a tiny hole in them with a needle first to prevent that from happening, but nine out of ten they still break open…

    Reply
    1. Sofia 2015-01-27 at 22:17

      That hasn’t happened to me yet! I think I read something about if you add a tiny dash of vinegar to the water it will help them not bursting, but I’m not sure if it’s a real scientific fact!

      Reply
  11. Michelle 2015-01-28 at 02:18

    Beautiful pork!

    As for the eggs: Yes, everyone is correct that they peel better if older. Like at least 3 weeks from the date they were laid. I think the best way is to cover with water, bring just to a boil, then remove from heat and cover. Let sit for about 12 minutes (or a bit more depending on how cooked you want them to be). Then drain, run cold water over and drain again. Put the lid back on the pan and shake until the shells are cracked all over. Then, take off the shells under running cold water. Almost always works!

    Reply
    1. Sofia 2015-01-28 at 08:35

      I’ll have to check if the laid date is printed on the eggs, lol, I hope so! Thanks for your tips too, I’ll definitely be trying them out!

      Reply
  12. Patty Nguyen 2015-02-01 at 03:07

    You’re so funny, Sofia! I love boiling eggs. Come visit again and we’ll do an egg cooking demo! This is how I boil mine:

    -bring a pot of water to a rolling boil
    -use a small ladle to gently add eggs in one at a time (eggs should be at room temp before adding to boiling water)
    -let boil for one minute
    -decrease heat until water is barely simmering
    -set timer for 7-9 minutes (7 for medium boiled and nine for nearly hard boiled)
    -remove eggs with a slotted spoon and toss into an ice water bath
    -peel and chow down!

    Your roast pork looks divine, by the way. So scrumptious!

    Reply
    1. Sofia 2015-02-01 at 10:39

      Yeah I’ll have to visit again! Believe me I would now if I could! Haha its great I have so many personalized egg boiling instructions now, I’l be trying your method too. xxx

      Reply
  13. Dalo 2013 2015-02-01 at 04:42

    So let me make sure I understand you correctly:
    1. you go to great movies like The Grand Budapest Hotel, mainly because of the type font
    2. you make all these tremendous dishes I’ve seen in your blog for the past couple years, and you cannot boil and egg ?!? 😉

    If I was not absolutely blown-away by the pictures (and education) of this roast pork you just posted I’d be shaking my head…

    I can provide you with my secret to get the best hard boiled eggs: go to the supermarket where they have them already peeled and in a perfect 6-pack…they are awesome. Take care ~

    Reply
    1. Sofia 2015-02-01 at 10:43

      Correct, I still cannot boil an egg!…
      What, supermarkets sell already boiled eggs? I wonder if they do that here too, hmmmm 🙂

      Reply
  14. dedy oktavianus pardede 2015-02-03 at 05:00

    Simply damn delicious pork loin…
    i think i’m gonna use sous vide method for this recipe

    Reply
  15. Karen 2015-02-03 at 16:09

    Your pork loin looks delicious. I’ll join the crowd about it being the freshness of the eggs…the fresher they are, the harder to peel. When I use very fresh eggs, I add a tablespoon of vinegar to the cooking water.

    Reply

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