This maple mustard pork loin is a very affordable crowd feeder. If you are not a poultry person, this is a great substitute of other kind of white meat.
Prep Time: 10-15 Minutes Cook Time: 2 Hours Serving: 6-8
I use 2 different kinds of Dijon mustard in this recipe for the texture purposes. But you can definitely narrow down to one kind.
I used honey instead of maple syrup in the marinade because honey is thicker that helps the marinade to stick on the meat. But please feel free to replace it with maple syrup.
You may not get back home after work until it is almost dark. I understand that you want to get dinner over with ASAP.
So, feel free to cook this maple mustard pork loin during the weekend. Slice up the meat about 3/4 - 1" thick after it is completely cool and store it in the fridge.
On the day of serving, single layer the meat on a baking sheet and covered with aluminum foil. Warm the meat at 250F for 30-45 minutes until it is warm through.
In my family, we love to serve any pork dinner with warm cinnamon apples and rice. While you are cooking or warming the pork loin in the oven, utilize this time to prepare and cook the apples and rice.
5 pounds pork loin
Non-stick cooking spray
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoon honey
1 cup Dijon mustard (smooth)
1/4 cup EVOO
1/2 cup Maple Syrup
1 cup Dijon Mustard (with grains)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
For preparing dressing
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