Basics Make Cooking Easy: Pork Loin with Maple Mustard Sauce
If you haven’t checked out our One-Bowl, All-Purpose Maple Mustard Sauce, click on over there right now. A simple combo of even amounts of maple syrup and tangy mustard create an incredibly versatile sauce that is as welcome on your protein of choice during cooking and/or after as a condiment alongside when serving.
Slather That Pork Loin
Here we coat a pork loin before and after cooking with the glaze and dinner gets made 1-2-3. Really the only trick here is to not overcook the pork. Pork can be juicy if cooked just enough. Currently, the FDA recommends 145° F (63° C) as long as there is also a rest.
The resting time brings the temperature up a little more and also allows juices to re-distribute. Don’t rush things.
The rest works magic while you plate the side dishes and call everyone to the table. Speaking of sides, we like a mashed root vegetable with this as well as some sort of green. In the image, we show a yellow potato/carrot mash and some steamed spinach.
Dédé’s husband put this pork in her “top 10” meals. Read his take on it all here, where we present a story about will-power or lack thereof. As you know, for those of us with IBS, that can be a problem.
If this dish ends up ringing your bells, check out the One-Pan Chicken, Carrots & Potatoes with Maple Mustard Sauce, which happens to be one of our Elimination Safe recipes.
Pork Loin with Maple Mustard Sauce
Our low FODMAP Pork Loin with Maple Mustard Sauce is easy to make and you'll have leftovers built in.
Ingredients:
- 1 batch Maple Mustard Sauce, divided
- 1, 3- pound (1.4 kg) pork loin, or two pork tenderloins to equal same weight
- Kosher salt
- Freshly ground black pepper
- 1 teaspoon dry rosemary, crushed
- 1/2 teaspoon smoked paprika
Preparation:
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Position oven rack in middle of oven. Preheat oven to 350°F/180°C.
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Have Maple Mustard Sauce ready to use. Separate out about ½ cup (120 ml) by eye and set aside for serving.
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Most likely you will have two pieces of pork totalling about 3-pounds (1.4 kg). Season every surface of the pork loin liberally with salt and pepper and then with the rosemary and paprika. Tie the two pieces of pork together into a nice, evenly shaped plump cylinder with butcher's twine.
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Place pork loin in roasting pan and slather with about half of the larger portion of sauce. Roast for about 30 minutes then baste with additional sauce. Roast for about 20 to 30 minutes more or until an instant read thermometer reads 145°F/63°C. Remove pork from oven, drape loosely with foil and allow to rest for 5 minutes.
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Use a scissors to snip away the twine. Coat with some of the reserved sauce, slice and serve with remaining reserved sauce. Leftovers can be refrigerated, well wrapped, for up to 3 days.
Notes:
Tips
- When you have a recipe such as this that contains so few ingredients, it is all the more important that each and every one is of the highest quality for best results.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
I only had dijon on hand and this still turned out amazing (I used 1/2 c dijon to 2/3 cups maple syrup.) It’s so ridiculously easy, this is definitely going into the regular rotation. Curious, do you ever use this as a marinade? I think I’m going to try marinading bacon wrapped pork loin for tonight.
So happy you loved it! Simple recipes that you can memorize are always helpful! I typically look for more acid in my marinades and not so much sugar/sweetener. You could try though!
Sorry, I said that wrong… I used 1/3 cup dijon to 2/3 cup maple syrup. I used the stone ground/dijon together today and it tastes pretty much the same as the dijon by itself… but the stone ground looks prettier. 🙂
Sounds delicious any which way to us!
Would you have to add anything to the recipe ingredients if you wanted to cook the pork in a Crockpot?
Hi Donna, I have not made this recipe in a Crockpot/slow cooker, so I cannot specifically vouch for it one way or another. When I am developing recipes for a slow cooker I tend to have more liquid. But you could try and then let us all know!
I realized I did not have rosemary so used thyme instead, it was a delicious New Years Day dinner paired with green beans and potatoes.
Sounds delish! How lucky are we that so many herbs are at our disposal! This is what is all about – learning to THRIVE and eat well while following the diet! Thank you for letting us know your experience. I hope it inspires others.
I am making this tonight:) I have one pork tenderloin so I cut the mustard sauce recipe in half and used Dijon mustard only since I have a lot on hand. I feel like having sweet potato fries with it and they need a 400 degree oven. Would you recommend that temperature for the pork and reduce baking time?
You could try spacing out your racks, top and bottom. Assuming your top half is warmer, set potatoes there and pork way down below, perhaps tented with foil, and see how it goes.