Edit: Someone on Twitter pointed out that these are actually pork tenderloins, and he is absolutely right.
I am LATE posting today – Beloved and I both had trouble sleeping last night, and got a late and bleary start to our day. Ah, well, at least it’s Friday.
I’m still working on my post about why I can’t sell my home-canned goods; it also occurred to me that because of the holiday here in the States on Monday, I’ve only posted one recipe this week. We just can’t have that! And since I’m still trying to stay awake – *yawn* – we’ll make this short and sweet. Or delicious, if you prefer.
Because delicious it is. I just love pork loin; it’s extremely easy to overcook, making it dry and tough, but when cooked properly it is a lovely, juicy and tender cut despite the fact it is so lean. Proper cooking isn’t hard, but it does require a watchful eye – it’s not something you can run off and leave unattended for any length of time – and the judicious use of an instant read thermometer (if you’re roasting it, an oven-safe meat thermometer is quite handy). It is also very easy – just rub it with the salt, seasoning and mustard, and let it rest while you prepare your grill – if you’re using a gas grill (tsk! tsk!), allow it to sit for 20 to 30 minutes before grilling.
Note: for my readers who don’t consume pork, I imagine this would be very good using one of those turkey “loins” they now sell. Or some boneless, skinless chicken breasts, although even more care should be used, as both of these lean cuts of poultry are even easier to overcook than a pork loin.
Grilled Maple-Mustard Pork Loin
2 pounds pork loin
1 teaspoon kosher or sea salt
1 tablespoon Mrs. Dash Onion and Herb Spice Blend
1/4 cup whole-grain mustard
1/4 cup maple syrup
Rinse and pat the pork loin(s) dry. Sprinkle with the salt and seasoning mixture, then rub evenly with the mustard. Set aside.
Prepare your grill; when the coals are red in the center and coated in ash, grill the pork loin(s), turning frequently, to an internal temperature of 145 F, about 10 minutes. Brush evenly with the maple syrup during the last 3 minutes of grilling.
Remove to a plate and tent loosely with foil; allow the loin(s) to rest for 10 minutes before slicing and serving.
If you cannot or do not wish to grill, roast the loin(s) in the oven at 375 F for 15 minutes, basting with the maple syrup the last 5 minutes of cooking. Tent with foil and allow the loin(s) to rest for 10 minutes before slicing and serving.
Nutrition (per serving): 343 calories, 19.9g total fat, 95.3mg cholesterol, 526.7mg sodium, 579.6mg potassium,
9.5g carbohydrates, <1g fiber, 7.9g sugar, 30.6g protein.
Posted in participation of Food Renegade’s Fight Back Friday