Sunday I made a family dinner for most of my family, and wanted something simple yet filling. I love mustard, and wanted to cook a pork loin I had in the freezer so I came up with this idea. Served with some veggies surrounding it, along with steamed peas and carrots and buttered corn this meal was relatively healthy and extremely delicious. Cooked on a low temperature for a longer time, this meat was fall apart tender and the flavor was throughout the whole tenderloin.
Ingredients
* 1 pork loin, about 1/2 lb per person (mine was 3.5 lb)
* 1 cup honey dijon mustard
* 1/4 cup horseradish mustard
* 2/3 cup light brown sugar
* 1 tsp ground mustard
* 2 tsp paprika
* 1 tsp cayenne pepper
* 2 tbsp apple cider vinegar
* 2 tbsp black pepper
* 2 tbsp salt
* 2 bags of frozen stew veggies- potatoes, pearl onions, celery and carrots ( I found these at Food Lion since I could not find any pearl onions either in frozen, jarred or fresh form this week)
Directions
Preheat oven to 325. Season loin with half of salt and pepper, flip and repeat.
Make sauce by combining both honey dijon and horseradish mustards, brown sugar, vinegar, ground mustard, paprika and cayenne. Whisk well to combine and make sure brown sugar is dissolved into mixture.
Bake 10-15 minutes before pulling out of oven and pouring 1/4 mixture on pork. Place back in oven, covered with foil, for 30-40 minutes.
Take loin out and cover with another 1/4 of mixture and surround with veggies and bake another 10 minutes. Take out and top with remaining sauce.