3 Reviews of Mustard-Rubbed Pork Loin With Blackberry Mustard Sauce

From: Sydney Mike

On Jun 8, 2009

Many times I just enjoy making a simple roast or chicken dinner with a short list of stuff to use, but this recipe intrigued me right away, & inspite of the long list of ingredients, it went together earily & the resulting dinner was OUTSTANDING! Something I definitely want to make for company one of these days! Loved how the blackberry flavor came right on through! Thanks for posting a keeper of a recipe! [Tagged, made & reviewed in the FAMILY PICKS part of ZWT5]

From: Dr. Jenny

On Jun 11, 2009

We enjoyed this pork loin tonight and thought the combination of spices in the rub was very nice and complimented the Dijon coating well. Our roast came out perfectly tender. Both DH and I liked the rubbed pork loin itself alot more than we liked the sauce. DH picked the best package of blackberries he could find at the store, but I am wondering if some were over-ripe/bitter? I'm not sure. I followed all directions and ingredients as posted and used a Sauvingon Blanc for the white wine and Grey Poupon Dijon. All in all, we enjoyed our meal tonight. We served with Mustard Green Beans 133416 and Leek, Mushroom & Thyme Mashed Potatoes 159516 as sides. Made for ZWT5. Thanks!

From: Tarteausucre

On Jun 18, 2009

Made this last night and just got to eat lunch today >_< However, this dish held up nicely to having to be reheated. Used powdered spices, except for The mustard seeds and peppercorns, which I toasted and slightly crushed. (That worked out fine, Just looks a little more grainy) The sauce is tasty, I think though a little sugar or honey and less or no mustard would bring the berries out more. Served with Au Gratin Potatoes and Peas. YUM YUM Thanks for posting.