Dijon and Brown Sugar Glazed Pork Loin
Dijon and Brown Sugar Glazed Pork Loin

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, dijon and brown sugar glazed pork loin. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Dijon and Brown Sugar Glazed Pork Loin is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Dijon and Brown Sugar Glazed Pork Loin is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first 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 that.

The ingredients needed to make Dijon and Brown Sugar Glazed Pork Loin:
  1. Get 4 lbs centre loin pork roast
  2. Make ready 1/2 cup water
  3. Make ready 4 tablespoon Dijon Mustard
  4. Prepare 4 tablespoon brown sugar
  5. Get 1 medium onion
  6. Take 1 medium tomato
  7. Take Salt and pepper
Steps to make Dijon and Brown Sugar Glazed Pork Loin:
  1. Trim the fat of the roast, leaving maximum 1/4 inch of fat the most
  2. 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.
  3. Mix the Dijon Mustard in a bowl with the brown sugar and brush the surface of the roast with the sauce
  4. 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)
  5. Serve with your favourite sides or salad

So that’s going to wrap this up for this special food dijon and brown sugar glazed pork loin recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!