Ingredients
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3
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3
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1
-
2
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2
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-
-
-
-
-
-
-
-
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Directions
Pork Loin With Maple Mustard Glaze,A delicious roast pork which requires minimal work. From Home from Work Suppers.,I did sub dijon mustard for the grainy mustard, as that was what was open in the fridge. I felt the garlic was a bit much. (Maybe my garlic cloves were oversized?) Otherwise it was OK. It was very easy, but I wasn’t too impressed with the taste. Just baking with some seasoning and tons of garlic would have been about the same. Also, the drips on the bottom of the broiler pan that used were very stubborn to clean. I’d recommend lining the pan with foil if you use a broiler pan as I did.,This made a tender pork loin. The garlic overpowered the other flavors in mine, but that’s my fault (used dehydrated garlic and didn’t measure). I did find that my 3 1/2 pound loin cooked in an hour and a half at 350*, much quicker than the recipe suggested. I’m using the leftovers tonight in Recipe #186121 Quick N’Dirty Ranch Style Beans…should be yummy!
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Steps
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1
Done
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Preheat Oven to 350f. |
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2
Done
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in a Small Bowl Combine Garlic, Maple Syrup, Mustard, Oil, Salt and Pepper. |
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3
Done
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Coat Pork Loin With the Mixture. |
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4
Done
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Place Pork in a Roasting Pan and Pour Any Extra Syrup on Top. |
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5
Done
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Bake For 20-25 Minutes Per Pound or Until Temperature Reaches 150f and Juices Run Clear. (thanks to Amy R For Alerting Me to the New Cooking Times For Pork.) |
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6
Done
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Remove from Oven and Tent With Foil. Allow to Rest For 10 Minutes During Which Time the Temperature Will Rise to 160f and the Juices Will Distribute Evenly. Carve and Enjoy. |
