I’m trying to stay away from sweet things for Lent. That means no sugar, no maple syrup, no stevia, no honey…and basically no fun.
The idea is that once I break my addiction to sweet flavours, I’ll have the self control to indulge moderately – rather than gorging like a dehydrated hippo at the last watering hole in the desert.
But I fell off the wagon this week thanks to this mustard and honey glaze.
To be fair, it was more like slipping one foot off the wagon and quickly whipping it back in before it touched the ground.
A teeny bit of honey on a succulent pork loin is a minor transgression, a victimless crime, a forgiveable lapse, a momentary indiscretion…
…I REGRET NOTHING, NOTHING!
Honey Mustard Pork Tenderloin (serves 2)
- 113g pork tenderloin
- 2 tbsps wholegrain mustard
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- 1/4 cup coconut oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- Prepare the pork by carefully slicing off any excess silvery fat. Season with the salt and pepper.
- Whisk the honey, mustard and oil together. Using a pastry brush, or similar implement, brush the mustard mixture onto the pork loin (use about half the liquid).
- Heat the coconut oil in a large saucepan until very hot. Gently add the tenderloin to the pan and sear briefly on both sides so it browns nicely.
- Remove the pork from the pan, baste with the remaining mustard mix and stick it in the oven at 375 for 30 minutes or until the juices run clear.
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