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Dijon Pork Loin Roast

We ordered a half a beef this year from a local organic farm, and usually get our chickens from our CSA, but I will admit pork loins are a hard meat to find at our farmers markets. Mostly because they’re a bigger cut, but I have put in several requests hoping I can get some soon. Whenever I head to Costco, I check out the meat department to see if there are any smoking deals and compare to what I’m getting elsewhere. Sure enough the pork loins I found recently were a fantastic deal and great quality.  I came home and dug out my cook books to find this recipe. We’re big fans of dijon mustard around here, and I just knew it would be delicious over some egg noodles.

Dijon Pork Loin Roast

Author/Source:

Kelly @ onceamonthmeals.com

Ingredients:

  • 5 pounds Pork loin roast
  • 1/2 cups White wine
  • 1/4 cups Olive oil
  • 6 tablespoons Dijon mustard
  • 1/4 cups Mushrooms, sliced
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Lemon juice
  • 2 tablespoons Onion, minced
  • 2 tablespoons Butter
  • 0.5 teaspoons Celery seed
  • 0.5 teaspoons salt
  • 0.5 teaspoons pepper

Directions:

In a large bowl mix together all the marinade ingredients. Place pork in crockpot cover with marinade cook, on low for 8-10 hours. Serve over egg noodles.

Freezing Directions:

In a large bowl mix together all the marinade ingredients. Place pork in freezer bag with marinade. Freeze until ready to serve. To Serve: Thaw. Place into crockpot on low for 8-10 hours. Serve over egg noodles

Servings: 8

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9 Responses to “Dijon Pork Loin Roast”

  1. Miz Helen says:

    Hi Kelly,
    What a great looking meal. Your Dijon Pork Loin Roast looks awesome. The combination of flavor in the recipe would put this recipe over the top. Thanks for sharing with Full Plate Thursday and come back soon!

  2. Teena McSomething says:

    I made this tonight. Normally I don’t like Pork roast, but this was incredible!

  3. vita says:

    What can be used as a substitute for white wine in the Dijon Pork Loin Roast recipe?

  4. Ann says:

    Hi — has anyone made this? The proportions look a little off to me…5 lbs pork roast to 1/4 cup sliced mushrooms? One-half tsp salt and one-half tsp pepper? Was there maybe a typo somewhere? I’m very interested in making this, but it just sounds way off to me.

    • Katie says:

      Hi Ann! The amounts are accurate but you could always add more mushrooms if you want more. I personally wouldn’t add more salt as the soy sauce has salt in it as well. Enjoy!

  5. Keri says:

    Does this need to be thawed before being put into the crockpot? The cook times shown here on this recipe are the same for the frozen directions and regular cooking directions…. Just a little confused. Thanks!

    • Lisa says:

      Yes Keri – you should thaw it completely before putting into crockpot. I have updated directions to reflect.

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