Guest Chef: Colonel Mustard's Famous Go To Pork Loin Roast

Colonel Mustard is known for his pork loin roast. It's simple 

yet tasty. I have asked him to break it down for us. His Sunday supper is Roast Pork Loin with Loaded Baked Potatoes and Green Beans.

Preheat oven to 350 degrees.

Start with naked pork loin. Pork Loin in its Birthday suit. Tender, porky nudity.

Then take it to the Daiye Spa (thanks, Zoolander) and give it a nice rubdown with Extra Virgin Olive Oil. Onto that glistening hunk of protein goes the simplest of seasonings: salt, pepper, garlic powder and paprika.

Triumphant!

Cover with foil and roast for an hour and 45 minutes. After 30 minutes, take it out and pour a half cup of red wine over the roast. The Colonel says he used boxed wine, but I am choosing to believe he was pulling my leg. I hope. I pray.  Put the foil back on and continue roasting. Crank up the broiler and finish for about 10 to 15 minutes for a nice brown crust.

Serve with baked potatoes with all the fixings: sour cream, chives, butter. And steamed green beans. Guinness Black Lager optional. Actually, not optional. Mangia!

Colonel, you owe me a recipe for Twice Baked Potatoes.