This is a showstopper main dish that doesn’t even take a ton of effort, and is a great expression of this flavorful cut. Pork loin itself is usually pretty lean in intramuscular fat, but the fat cap bastes the meat as it melts away in the oven.
- 2# Pork Loin
- 3 Tbsp whole grain or Dijon mustard
- 2 Tbsp Honey or maple syrup
- 6 cloves garlic, sliced
- 1-2 Sprigs Fresh Sage or 2 tsp dried sage
- 1-2 tbsp neutral oil (canola, grapeseed, vegetable)
- 4 small whole dried chilies
Salt & Pepper to Taste
- In a bowl, mix mustard, honey, minced garlic (1/2 amount) & half of chopped sage together.
- Make 1inch slits on the top (fat side) of the pork about 1 inch apart. Stuff a few slices of garlic & sage leaves in these slits. If you like it spicy, put some whole chili in the slits, it’ll be easy to remove later if you don’t want to eat the whole pepper.
- Rub your mustard mix all over your pork, mostly on the top, it’ll drip to the bottom. Season with salt and pepper, generously.
- Turn a skillet on high heat, add your oil. Carefully, place down the pork loin into your pan. If there is no sizzle, your pan is not hot enough, be patient. When you have good golden-brown sear on all sides, transfer your pork into the oven. Cook for 15-20 min at 350F or until a thermometer reads an internal temperature of 140F. The pork will carry over to 145F as it rests, so your pork is fully cooked without overcooking.