Every 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.