Recipes

Roasted Peameal with Asparagus Relish

:10 min

:1 hr 10 min

Serves 8 to 10

2 Longo’s Whole Peameal-Style Cured Pork Loins (650 g each)

1/4 cup Longo’s Honey Mustard

1/4 cup Longo’s Cider Vinegar

5 tbsp Longo’s Canola Oil, divided

1 cup each diced red onion and red pepper

1 bunch asparagus, trimmed and sliced 1/4-inch thick on an angle

1/4 tsp each salt and pepper

1 tbsp chopped Longo’s Fresh Tarragon (optional)

•Place peameal in shallow baking dish or small roasting pan. Score a crosshatch on tops. Roast in preheated 375°F oven for 45 minutes.
•Whisk honey mustard with vinegar and 4 tbsp of the oil. Brush all but 2 tbsp of the mixture over the peameal; roast for 15 additional minutes or until the internal temperature reaches 165°F.
•Add remaining oil to nonstick skillet set over medium heat. Add onion and red pepper; cook for 5 minutes. Add asparagus and sauté for 5 minutes or until tender-crisp. Stir in reserved honey mustard mixture, salt and pepper; remove from the heat. Stir in tarragon (if using).
•Slice peameal and serve with warm relish.

Use leftover peameal for delicious sandwiches topped with sliced cheddar and tomato and additional honey mustard to taste.

Per serving (1/10th recipe): 250 calories