Here’s a spectacular main dish that taste like you slaved over it, when in reality it’s as simple as throwing it in a marinade and then into the oven.
I love recipes that are this simple and yield such crowd pleasing results! Enjoy!
Mustard Glazed Pork Loin
For the Brine:
- 1 cup kosher salt
- ½ cup coconut palm sugar
- 2 tablespoons black peppercorns
- 2 tablespoons cumin seeds, crushed
- 2 tablespoons mustard seeds
- 10 sprigs fresh thyme
- 2 bay leaves
- 4 cups apple cider vinegar, divided
- 2 cups ice
- 1 (5lb) boneless pork loin
For the Glaze:
- 2 tablespoons coconut oil
- ½ cup dijon mustard
- ⅓ cup coconut palm sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh thyme
- 2 cups Apple Cider
- Bring salt, coconut palm sugar, peppercorns, cumin seeds and mustard seeds, thyme, bay leaves, 2 cups apple cider and 2 cups water to a low boil. Cook and whisk until sugar and salt dissolve. Transfer to a large bowl and add 2 more cups apple cider and ice. Cool to room temp. Place pork and brine in a large ziplock bag. Chill overnight.
- Remove pork from fridge. Let sit at room temp for one hour. Place oven rack in lower third of oven at 400 degrees.
- Season pork with salt and pepper. Heat coconut oil in skillet and sear pork all over, including the ends. 10-12 minutes.
- Combine the Dijon, coconut palm sugar, syrup, thyme and cider in a small bowl. Place pork, fat side up, in the pan and baste with the mustard glaze. Roast for 50-70 minutes, basting every 15 minutes. Center should register at 140 degrees.
- Transfer to cutting board and let rest for 15 minutes before slicing. Enjoy!
Calories: 110 Fat: 3g Carbohydrates: 19g Sugar: 15g Sodium: 9556mg Fiber: 2g Protein: 2g