Mustard-glazed Pork Loin

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:

  1. Place a rack in the center of the oven and preheat the oven to 375°F.
  2. Pat the pork loin dry and then sprinkle generously with salt and pepper.
  3. Mix the mustards, vinegar and maple syrup together and set aside.
  4. 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.
  5. 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.
  6. 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.

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