I usually rub my pork loins with dry spices and keep them overnight to get as much as possible infused. This time I thought of doing the same but instead of adding any kind of sauce at the end, instead to rub them before cooking with a balsamic mustard glaze. These are Pork Loins with Balsamic Mustard Glaze, with ‘so much taste’ from simple ingredients.
Pork Loins with Balsamic Mustard Glaze
Goes so well with Bulgur and strained Yoghurt.
Have a look below at the full recipe. Don’t forget, you can always print it. I hope you enjoy it!
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Pork Loins with Balsamic Mustard Glaze
Servings: 4 People
Ingredients
- 2 Pork Loins , excess fat removed
- 1 tablespoon EVOO , Extra Virgin Olive Oil
- 1 tablespoon Dijon Mustard
- 1 tablespoon Balsamic Cream
- 1 teaspoon dry Thyme
- 1 ½ teaspoon Coriander , ground
- ½ teaspoon Cumin , ground
- 1 ½ teaspoon Dry Oregano , ground
- 1 tablespoon sweet Paprika
- 1 teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- Bulgur , Press Link for recipe
- Strained Yoghurt
Instructions
- The night before cooking the pork loins mix well all the dry ingredients in a bowl and rub them on the loins pressing well on the meat to adhere. Place them in the refrigerator covered with plastic wrap.
- An hour before cooking the loins take them out of the refrigerator.
- Turn on an air circulation and elements on (not grill/broiler) oven to 200 degrees C and set the rack to the middle position.
- In a medium bowl mix the mustard, balsamic cream and olive oil. Rub the mixture all over the loins.
- Place the loins in a roasting pan and put them in the oven for 20-22 minutes. Check for doneness with an internal thermometer aiming for a temperature of 76 degrees C.
- Slice and serve with the bulgur and some strained yoghurt.
