Glazed Pork Loin
⅓ C Dijon mustard
⅓ C dark brown sugar
2 T soy sauce
2 T apple juice
5 cloves garlic, minced
1 pork loin (not tenderloin) 4-4 ½ lb.
Salt and pepper to taste
3 T olive oil
3 T butter
1 large shallot, minced
1 C apple juice
2 C chicken broth
3 T flour
2 T apple cider vinegar
1 t Dijon mustard
Salt and pepper to taste
Preheat oven to 475℉. For the glaze, combine in a small bowl, mustard, brown sugar, soy sauce, apple juice and garlic; set aside.
Sprinkle pork with salt and pepper. Heat olive oil in a 12-inch skillet. When hot, add pork, fat side down, and sear on all sides until golden, about 15 min. Remove from skillet and discard any remaining fat from skillet but do not wipe out the interior; set aside.
Place pork (fat side up) on a rack that sits over a roasting pan. Pour 2 cups of water in the bottom of the pan. Rub the entire exterior of pork generously with about ¼ of the glaze. Roast in the hot oven for 30 minutes. Baste more glaze on the pork every 10-15 minutes. Reduce temperature to 325℉. Add more water, if needed, to keep drippings from burning. Continue roasting until pork is 150-155℉ internally. (Check after 20-30 minutes.) Remove from the oven and let roast sit on a carving board tented with foil for 10-15 minutes.
Deglaze the skillet by heating the original searing skillet over medium heat. When hot add 1 T butter. When butter is bubbling, add shallot and cook until tender and fragrant, about 2 minutes. Add apple juice and bring to a brisk simmer, stirring to release any browned bits from the bottom. Continue until reduced by almost half.
Tip roasting pan so only the fat drains out leaving the thick accumulated glaze on the bottom. Place pan directly over medium-low heat and add remaining 2 T butter. When melted, sprinkle pan with flour and stir well to combine using a wooden spoon. Raise heat to medium and cook flour, stirring constantly for 1 to 2 minutes. Add broth and bring to a brisk simmer, stirring as the mixture becomes thoroughly incorporated. Continue to cook, stirring constantly, until thickened and smooth, using a whisk. Pour stock mixture into skillet with the apple juice. Add cider vinegar and mustard. Stir and simmer.
Slice pork ¼ to ½ inch slices. Serve gravy on the side. Enjoy!
Get ready, cooks, the holidays are upon us! I love everything about this season - the menu and goodie tray planning, setting the tables with festive linens and my grandma’s dishes, sourcing the trendiest sprinkles for cookies, cooking for days on end, and best of all gathering my family and friends around the table for a memorable meal. But the dishes, I dread the dishes. That job can be left to the “dishwasher of my dreams” aka my dad or husband.
This dish is one of my absolute favorites. Plates never come to the kitchen too dirty because the gravy is sopped up by any bread or veggie available. An extra bonus is that the pork tends to be much more economical than cuts of beef. No flavor is lost, though. My mom has dubbed it “good gravy”. You will not regret adding this to your holiday menu plan.
***Not all of our recipes are “USDA APPROVED” We highly recommend that you follow the USDA guidelines when canning and cooking. Our recipes are all “tried and true”….some are recipes our families have passed down for generations, some are just made up from the joy of cooking and canning, some of the recipes that we use are straight from the USDA Canning Book and some are passed along by our dear readers. With all of that being said – can and cook at your own risk. If you feel that a recipe is “unsafe”, simply overlook it and move on. None of us are, “Canning Police” and we all should respect others. Safe in your kitchen and safe in my kitchen – two different things….We won’t criticize your recipes please don’t criticize ours :).
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