Hard to believe it's been two years of recipe fun, sharing and inspiration, beginning with Hey, Danvers-What’s For Dinner? at the Danvers Patch, and now the What’s For Dinner? recipe-help-in-the-kitchen blog, which started in January, 2013.
When I started writing this column, it was a mystery as to how it would evolve. Would I be sharing reader’s contributions, or my original recipes? What if I run out of ideas, and instead of writers block-I get cookers-block? Is there even such a thing, and if so, what is the antidote? And perhaps most importantly, if I get stumped, can I pull from online resources, such as recipe.com, or Pinterest?
Happily, readers have embraced every measure of the process, allowing the focus to remain on the fun and ease of getting healthy meals to the dinner table, while knowing that we are never truly alone in the kitchen.
I always hoped this column would benefit both moms and dads in the kitchen, because lets face it-we all need a hand now now and again. Which is why I am so happy to share out my good friend, Tony Lombardi’s recipe for Mustard Crusted Pork Roast.
The Danvers father of three, and husband to Amanda Symmes, stated, “It will be awesome to be highlighted, and the kids will love it. I hope people make the dinner and enjoy it.”
This may be the perfect meal ever. With just a few ingredients, and low cooking temperature-this is a no-fail roast that anyone can make. It comes out tender and juicy every single time, and just happens to come just in time for Valentine’s Day, from one of the nicest guys I know!
Thank you to Tony and the Lombardi clan for sharing this great recipe- and enjoy!
Tony’s Mustard Crusted Pork Roast
• 2 ½ lb. pork roast
• 2 tablespoons Dijon mustard
• ¼ cup honey
• Salt and pepper to taste
• Preheat oven to 300
• Mix mustard, honey, salt and pepper
• Brush mustard mixture over entire roast
• Place in a roast pan bottom up and cook for 1 hour
• After an hour, flip roast and brush with leftover mustard mixture
• Cook for an additional 45-60 minutes
• Let stand 3-5 minutes before slicing