Sweet and Tangy Pork Loin

This is probably the easiest thing you can do with a pork loin or tenderloin. There are 3 basic ingredients. Pork, brown sugar and mustard. I don't even use the fancy mustard. Just your regular ole yellow mustard like you put on a hot dog. As you have probably figured by now, I always brown or sear my meats before cooking them in the oven or slow cooker. This produces a nice caramelized outer and the meat doesn't wind up tasting poached. Sweet potatoes make a nice side dish.

OK, technically there are more than 3 ingredients.

Stuff your hunk o meat with garlic. I left a piece sticking out so you could see how it is done.

Season it up. I was holding the camera in one hand and sprinkling with the other. I don't have someone from gourmet magazine taking action shots for me.

Mix up this stuff.I get really excited when I see all those bright colors.  

Sear that hunk til golden brown.

Coat with mustard sauce and bake. Look at all that yummy, gooey, caramelized sauce.

Cut into slices. Look at all that garlic. Don't worry, you can eat a breath mint later. 

Sweet and Tangy Pork Loin

2 lb. pork loin 

3 cloves garlic, sliced

1 Tablespoon canola oil

Salt and pepper to taste

1/4 cup brown sugar

2 Tablespoons yellow mustard

2 tsp. smoked paprika

Heat oven to 350.

Cut small slits in pork and stuff with garlic. Season with salt and pepper. Heat skillet til hot. Add oil and sear pork on both sides until golden brown. While meat is browning, mix brown sugar, mustard and paprika. Place hot pork on baking pan that has been sprayed with cooking spray. Spread half of sauce on top. Bake for 20 minutes then spread remaining sauce on top and bake another 20-25 minutes. Internal temperature should reach  145.

Notes: you could also do this with thick pork chops. If you choose to use a pork tenderloin, you will not have to cook it as long, since it will be thinner.