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Mustard Glazed Pork Loin

Prep time 24 min
Cook time 1 hr 10 min
Total time 1 hr 34 min

Prep time 24 min
Cook time 1 hr 10 min
Total time 1 hr 34 min

About

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!


Serves 12
For the Brine:

1 cup kosher salt

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

2 tablespoons pure maple syrup

2 tablespoons fresh thyme

2 cups Apple Cider


Directions
1

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.

2

Remove pork from fridge. Let sit at room temp for one hour. Place oven rack in lower third of oven at 400 degrees.

3

Season pork with salt and pepper. Heat coconut oil in skillet and sear pork all over, including the ends. 10-12 minutes.

4

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.

5

Transfer to cutting board and let rest for 15 minutes before slicing. Enjoy!


Nutrition

Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —


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