Monday, September 26, 2011

Mustard Watermelon Rind Pork Loin

This one goes out to all those doubters who said Pickled Watermelon Rind was useless!

1 Jar of Pickled Watermelon Rind
1 Pork Loin
Powdered Mustard
Fresh Ground Black Pepper

Remove strip of fat from the back of the loin (I didn't and I regretted it!) and coat it with mustard & pepper.
Toss in crock pot  and pour rinds and juice over it.
Cook through a voila!

I made brown rice with the crock pot juices and some corn.

It was much yum!  The extra cooking on the rinds made them almost spreadable.  The whole thing was a little low on the salt end, but you can add that as you like once its on the plate.

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