Brown Sugar Herb Pork Loin

 
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Pork Tenderloin is one of the easiest main dishes in my book. You can prepare it earlier in the day and then pop it in the oven when it is time. It is great for a weeknight meal or for when guests are coming over. My standard recipe is a bunch of herbs, garlic, and some white wine. However, recently I have changed it up and my family has been loving it. Adding brown sugar and smoked paprika gives this more of a barb-b-que flair. While keeping the garlic and some chopped rosemary keep from being JUST a bbq sauced pork loin.

Brown Sugar Herb Pork Loin

ingredients

  • 2lb boneless pork loin

  • 3 tbsp dijon mustard

  • 1 tbsp olive oil

  • 1/4 cup light brown sugar

  • 1 garlic clove chopped (about 1/2 tbsp or a little more)

  • 1/2 tbsp rosemary, chopped

  • 1 tsp smoked paprika

  • black pepper

  • kosher salt

  • 1/4 cup sherry cooking wine or marsala

instructions

  1. Preheat the oven to 450 degrees

  2. In a medium size bowl combine the mustard, brown sugar, olive oil, garlic, rosemary, paprika, salt, and pepper. Whisk until well incorporated.

  3. Place the pork loin in a pyrex baking dish. Add the sherry or marsala liquid to the bottom of the baking dish. Then pour the mixture over the top of the pork. Using your hand or the back of a spoon, gently spread the mixture over the pork, gently pressing down along the way. That way the mixture sits on top of the meat.

  4. Place in the oven for 40-50 minutes. Until the temperature of the meat registers 160 degrees on a meat thermometer.

  5. You may want to check it 25 minutes in for the liquid. If it has all evaporated add a little bit of water to the pan and let it continue cooking.

  6. Once out of the oven let the pork loin rest for 10 minutes before slicing.

RECIPE NOTES:

 
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