Mustard Peanut Pork Loin & Chocolate Mousse

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I’m a little late getting these blogs posted. Last week was a bear so I’m trying to catch up. This was a wonderful Sunday Roast – All my Heart’s concoction.

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Pork loin split down the center then “filled” with chopped peanuts mixed with grainy mustard. Baked in a 350-degree oven.

 

 

 

Parboiled carrots, parsnips, and potatoes were combined with red onion, a little olive oil and freshly ground pepper and put into the oven with the pork

 

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The roasted vegetables turned out just right.Img_5496

 

 

 

 

Dessert was a great adventure: marshmallows slowly melted into double strength French press coffee & a little Jim Beam until smooth…

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…then whipped cream was folded in and the mousse was ladled into wine glasses and refrigerated.

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There were pretty flowers on the table – Valentine’s flowers from my son to his girlfriend… just a touch of spring.

 

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The meat was perfect, moist and delicious. My Heart also made some sauce/gravy – perfect!

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The mousse was topped with white chocolate pudding and a couple cookies – the girls look pretty ready to dig in. My Heart really out did himself this time!

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