Honey Mustard Marinated Pork Loin
"I created this dish for my husband, who doesn't particularly care for honey-mustard flavoring, and he actually loved it. In my opinion, it's just sweet enough with a bit of kick."
photo by Baby Kato
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 1 lb pork loin
- 1 cup honey mustard dressing
- 1 garlic clove, minced
- 1⁄4 cup onion, minced
- 1⁄8 teaspoon red pepper flakes (or to taste)
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 teaspoon black pepper (or to taste)
directions
- Place the pork loin in a gallon-size zip lock bag.
- Pour honey mustard dressing into the bag and add the remaining ingredients.
- Seal the bag, releasing as much air as possible from the bag before tightly sealing.
- With your hands, thoroughly combine the ingredients by squishing and tossing the pork loin within the bag.
- Marinate in the refrigerator for two hours (or up to 12 hours), squishing and turning the bag occasionally.
- Place the pork loin in a roasting pan and pour the marinade ingredients over the meat.
- Roast in a 350 F oven for one hour or until juices run clear or meat thermometer reaches 170°F.
- While roasting, occasionally baste the meat with the marinade liquid.
- Slice, serve and enjoy!
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Reviews
-
Absolutely wonderful!! This is one of the best pork recipes I have had in a while. I can not buy honey mustard here so I made my own. The flavour that comes through is awesome. The whole family just raved, the pork came out so juicy and tender and absolutely perfectly cooked. I served mine over parsnip mash and fresh vegetables done in garlic butter, it was perfect. This is a winner through and through MarthaStewartWanabe. Huge thumbs up from my family and one that will be frequenting our table often. -
I failed at this recipe and don't know why. The pork didn't come out browned as in the photo, the honey mustard flavor didn't get through to the meat after marinating for over three hours, so I probably won't be using this recipe in the future. I don't know if it makes a difference when using a convection oven since I live in a Bus but the temperature shouldn't be that different than a regular oven. -
This was a lovely recipe. It made a very flavorful, tender pork loin, which we enjoyed very much. I didn't have any honey mustard dressing, so I also made my own, that is probably why the roast browned quickly. It tasted wonderful and I can't wait to make it again. Thanks for sharing your creation.
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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