OhioTom76
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- Joined
- 11 Sep 2013
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This one is really easy and only uses a few ingredients. The sauce itself is really to taste, so I won't put exact measurements because it's so simple to adjust to your liking.
Clean, pat dry and season a pork loin with sea salt and fresh cracked pepper.
Mix together Apricot preserves, spicy brown mustard (or dijon if that's all you have, but don't use regular yellow mustard), and some garlic powder to taste. Once you get the sauce to your liking, divide it into two.
Coat the pork loin with one half of the sauce generously. Place it on a wire rack on a baking sheet, and cook according to package directions. Part way through the cooking process, baste the loin a couple more times with the remaining reserved glaze. Allow it to rest for several minutes before slicing.
Goes great with some buttery mashed potatoes.
Clean, pat dry and season a pork loin with sea salt and fresh cracked pepper.
Mix together Apricot preserves, spicy brown mustard (or dijon if that's all you have, but don't use regular yellow mustard), and some garlic powder to taste. Once you get the sauce to your liking, divide it into two.
Coat the pork loin with one half of the sauce generously. Place it on a wire rack on a baking sheet, and cook according to package directions. Part way through the cooking process, baste the loin a couple more times with the remaining reserved glaze. Allow it to rest for several minutes before slicing.
Goes great with some buttery mashed potatoes.
