Pork generally has a reputation of “not that healthy”meat because of its fat content. But at the end of the day, fat is what carries flavour. I think pork, especially pork shoulders are the best choice for BBQ. Forget chicken, try pork. And I’m not having all the comments like “but pork is too fat” – yes, it is, but that’s why it’s so tasty. And at the end of the day, pork shoulder in a homemade marinade is probably less harmful than the bacon we all have time to time (and some even more often ;)). But let’s talk about BBQ when the season gets in full swing, now it’s about a lean cut of pork – the pork loin.
I’ve never really roasted pork loin before, but when I saw it in a shop, I was tempted to try. I used mustard to add that little bit of sharpness to the meat and honey just to make the sharpness of mustard more pleasant… It surprised me how easy and quick it is to prepare a tasty, juicy pork loin full of flavour, it didn’t take more than 30 mins to prepare the whole dish.
RECIPE: Mustard & Honey Glazed Pork Loin
Serves: 3 (for big eaters like us just 2)
- 300g – 350g pork loin (it’s better just to keep the thick part and cut of the thin rest that could dry out when waiting for the thick part to cook)
- 2 tbsp wholegrain mustard
- 1 tbsp English mustard
- 2 tbsp honey
- 1 clove garlic (crushed)
- salt and pepper
- 2 tbsp olive oil
- Clean the meat so you get a nice lean cut of pork loin. Then put all spices and ingredients on the meat EXCEPT HONEY! and rub it/massage it in the meat with your fingers. When the meat is all covered, cover it with kitchen foil and place it in the fridge – best to leave it rest overnight, but if you prepare it in the morning for lunch, it’s ok as well.
- Take the meat out of the fridge to get to the room temperature and then preheat the oven to 180°C and line a baking tray with aluminium foil, use a bigger piece of foil, so you can cover the meat later.
- Heat up a little bit of olive oil in a non-stick frying pan (big enough to fit the pork loin and when hot, place the meat in the pan. Fry the meat from all sides quickly, just to “lock” all juices inside – max. 2mins from each side.
- Transfer the meat from the pan onto the baking tray, now pour the honey on the top of the meat and lightly cover with the excess aluminium foil (don’t close it tightly, basically just fold it over the meat) and place it in the hot oven. Uncover after 5 minutes!
- Leave in the oven for the total time of 8 minutes (if you like the meat to be pink in the centre) or 12 minutes (if you like meat to be slightly more cooked through).
- Take out of the oven and leave to rest for 2 minutes before slicing it.
- Slice the meat and serve with your favourite side…it goes perfectly with potato mash or fries.