Have you ever just decided to throw a bunch of stuff at the wall and see how a recipe turns out? That’s essentially how this Mustard Brown Sugar Pork Loin came to be.
I spend time browsing recipes… well, more often than I care to admit. I can’t help it – I love to cook! And I’m always on the look out for a new idea. The benefit of working at a bookstore, is there is always a new cookbook or magazine to flip through for inspiration. But when it came to finding a new pork recipe, I was in a slump from my usual sources of inspiration.
I love pork loin – and have found that it’s darn near impossible to have a “bad” recipe involving it. Yes, on occasion, I’ve had one that turned out too dry, and there was one bad incident with a Pinterest fail in the crock pot – but typically, I can count on it coming out tasty no matter what.
I’ve shared my Maple Dijon Pork Chops with you before, and often use a similar method with a pork loin, but decided to change it up a bit. I wanted the mustardy-ness, but wanted the addition of herbs, and a crunchy textured crust.
Delicious! This is one of the best pork loins I’ve ever eaten.
I didn’t take any process pictures for you with this recipe, and really… that’s because there isn’t much to show you. You season the pork with all the herbs and let it roast in the oven for a bit. Then you smear it with mustard and put brown sugar on top to the mustard. Then you let it roast some more. Let it rest, and slice it up. That’s it!
Doesn’t the crust on that pork just look amazing?!
- 1 - pork loin (you can use any size. Mine was about 5 lbs)
- 1 tbsp salt
- Pepper to taste
- 2 tsp thyme
- 2 tsp rubbed sage
- 1/4 cup stone ground mustard
- 1/4 cup light brown sugar
- Preheat oven to 450 degrees.
- In baking pan, season pork loin with salt, pepper, sage, and thyme.
- Place pork in oven, uncovered, and bake for 40 mins at 450 degrees.
- Remove from oven and turn oven down to 350 degrees.
- Smear mustard over pork loin, and then top the mustard with brown sugar.
- Return pork to the oven and cook to desired doneness. (Although the current recommendation for pork is 145 degrees, I don't like my pork pink and typically cook to about 150-155)