When you host friends for dinner as often as we do you sometimes run low on inspiration. Luckily there are a host of websites, TV programs, cookbooks and magazines aimed at helping you find something to try. I believe the inspiration for this came from an copy of Food Network Magazine that I thumbed through while at my doctor’s office.
I used pork loin “roast” for this recipe. A pork tenderloin would also work however the cooking time would be less.
Mustard-glazed Pork Loin
Servings: 4-6
Prep time: 5 minutes
Total time: 45 minutes
Ingredients:
- a 2 lb. pork loin
- kosher salt and freshly ground black pepper
- 1 Tbsp. vegetable oil
- 1 Tbsp. whole grain mustard
- heaping Tbsp. Dijon
- 3 Tbsp. cider vinegar
- 1 Tbsp. maple syrup
Directions:
- Place a rack in the center of the oven and preheat the oven to 375°F.
- Pat the pork loin dry and then sprinkle generously with salt and pepper.
- Mix the mustards, vinegar and maple syrup together and set aside.
- Add the oil to a oven-safe heavy bottomed skillet and heat on high until the oil shimmers. Sear the pork on all sides until nicely browned.
- Remove the pan from the heat and brush the pork with about 1/2 the glaze. Transfer the skillet to the oven and roast for 15 minutes. Brush on the remainder of the glaze, rotate the skillet 180°’s and roast another 15 minutes.
- Check the temperature of your pork roast. If it hasn’t reached 145°F on an instant-read thermometer then roast in 5 minute increments until it reaches that temp. If it has reached that temp then remove the skillet from the oven and transfer the roasts to a cutting board. Allow them to rest for 10 minutes before cutting.
Notes:
I thought this paired very well with Za’atar Roasted Sweet Potatoes that I served that night. The savory glaze, with a hint of sweetness matched the earthy sweetness of the side dish really nicely.
