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Sunday, December 15, 2013

Mustard Glazed Pork Loin

Photos courtesy of the Cooking Corner.
     Roasted pork is one of my favorite meats. I've heard of using mustard as a glaze for pork but had never tried it - until now. My brother-in-law uses regular prepared yellow mustard when cooking pork, but when have I ever done anything "regular?" I like it spicy.
     This was very easy to do since there are very few simple ingredients. The meat was very moist and the tang of mustard did not over take the meat at all. The mustard and pepper did however create a nice crust on the edges.

Marinating pork loin.
Mustard Glazed Pork Loin
3-4 lb. boneless pork loin
1/2-3/4 cup spicy brown mustard
cracked black pepper

Sprinkle pepper all over pork. Spread mustard on loin to coat. Let rest 4 hours to overnight.


Preheat oven to 325.


Put pork on a foil lined pan and insert meat thermometer. Let come to room temperature while oven is preheating.


Cook for 1-1/2 hours (fat side up) or to an internal temperature of 170 degrees.


Remove from oven and let rest at least 30 minutes. Slice. Serves 4-6.


Mustard glazed pork loin dinner.
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