Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, dijon and brown sugar glazed pork loin. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Dijon and Brown Sugar Glazed Pork Loin is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Dijon and Brown Sugar Glazed Pork Loin is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook dijon and brown sugar glazed pork loin using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Dijon and Brown Sugar Glazed Pork Loin:
- Get 4 lbs centre loin pork roast
- Prepare 1/2 cup water
- Take 4 tablespoon Dijon Mustard
- Make ready 4 tablespoon brown sugar
- Make ready 1 medium onion
- Make ready 1 medium tomato
- Prepare Salt and pepper
Instructions to make Dijon and Brown Sugar Glazed Pork Loin:
- Trim the fat of the roast, leaving maximum 1/4 inch of fat the most
- Season the pork loin with salt and pepper, add the water and roast the pork loin in a closed roasting pan in a 425 F degree oven for about 1/2 hour. Roast the tomato and onion with the pork loin for roasted vegetable garnish.
- Mix the Dijon Mustard in a bowl with the brown sugar and brush the surface of the roast with the sauce
- Return the roast into the oven, lower the temperature to 325 F and roast till the internal temperature is 140-160 F (about 15-20 minutes)
- Serve with your favourite sides or salad
So that is going to wrap it up with this special food dijon and brown sugar glazed pork loin recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
