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Frixos Personal Chefing

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Pork Loins with Balsamic Mustard Glaze

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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

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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

Prep Time20 minutes
Cook Time20 minutes
Total Time12 hours 40 minutes
Course: Main Dish
Cuisine: Mediterranean
Keyword: Food Recipes, Pleasures, Pork
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.

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