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    Home » main course » pork, ham and bacon » Weekday Indulgence #1 - Maple Mustard Pork Loin

    Weekday Indulgence #1 - Maple Mustard Pork Loin

    Apr 21, 2008 · 1 Comment

    Maple Mustard Pork LoinEvery so often, I'll manage to find pork tenderloin on sale at the supermarket at a ridiculously cheap sale price that would make even a chicken drumstick blush... at which point I'll buy a couple of roasts and run gleefully home to preheat the oven.

    I can't help but feel like I'm committing some sin when serving something so decadent and (usually) expensive on a weekday, and without even bothering to have company over to justify it.

    (Actually, I think that might be two sins... pride and gluttony)

    Once I've given into temptation and emerged from the sweet embrace of a juicy tender roast, I usually need a week or two before I can bother going back to regular pork chops, since they always seem tough and dry after the luscious tenderness that is a properly cooked loin.

    So what do you do when presented with such an opportunity? Why you go whole-hog, so to speak, and throw in the second-best weekday indulgence.... pure maple syrup.

    //

    Maple Mustard Pork Loin

    1 pork loin
    Salt and pepper to taste
    2 tbsp maple syrup
    2 tbsp mustard powder

    Preheat oven to 425C.
    Season pork generously with salt and pepper on all sides.
    In a small bowl, mix together maple syrup and mustard power to form a paste. Brush over the pork in an even layer.
    Place on a rack in a shallow roasting pan. Bake in preheated oven for 25-30 minutes, or until roast in only very slightly pink in the middle. Let stand for 10 minutes before slicing.

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    1. MG says

      May 15, 2008 at 2:59 pm

      thanks for that! I have 2 tenderloins in my freezer that I bought on sale and had no idea what to do with them until now!

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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