This dish was inspired by an article from Eating Well magazine. It intrigued me because of the way they did the potatoes in the dish. It is a healthier, lighter version of scalloped potatoes. The orignal recipe calls for turkey cutlets, but I used pork loins. I also replaced the curry in the original with my favorite herb tarragon. I browned the loins before placing them on the potatoes to finish.
I think you will agree it is a great twis on an old favorite. Feel free to substitute you favorite herbs or cut of meat. Make sure that you check the temperature of your meats before serving.
Here is my adaptation of their recipe.
Honey Mustard Pork Loins and Potatoes
3 medium leeks, white and light green parts only, thinly sliced
1 pound Yukon Gold potatoes, thinly sliced (3-4 depending on size)
2 Tbsp. Canola oil, divided
1/2 tsp freshly ground pepper, divided
1/4 tsp salt, divided
3 Tbsp honey
3 Tbsp Dijon Mustard
1 1/2 tsp Tarragon
1 pound pork loin chops
1. Prepare oven to 400 degrees. Coat a rimmed baking sheet with cooking spray.
2. Placed sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tbsp oil, 1/4 tsp pepper and 1/8 tsp salt on prepared baking sheet. Bake for 15 min., stirring once.
3. Whisk the remaining oil, honey, mustard and curry in small bowl until smooth. Sprinkle both sides of pork loins with the remaining 1/4 tsp pepper and salt.
4. Reduce heat to 400 degrees. Toss the leeks and potatoes with 2 tbsp. of the honey mustard sauce. Place the pork loins on top of the vegetables and spread with remaining sauce. Return to the oven and bake until the pork is cooked through and the potatoes are tender. 12-15 min.