Mustard Crusted Pork Loin with Apple Cabbage Slaw is a good choice for my, 1/2 Irish, Mr. C who does’t really like Irish food! Mr. C was raised by his Irish grandmother, Margaret, and if you’d like to read about how tuff his grandmother was click here.
In Ireland Mustard Crusted Pork Loin would be a dish served for Easter. Its also one Mr. C loves and feels his “Irish” side fulfilled after eating it.
To like this dish you certainly will need to like mustard, which we both do. A grainy mustard and olive oil mixture is slathered all over the pork. The apple-cabbage slaw is really good too. I’d make it as a side even without the pork.
Pork tenderloin or pork loin both work well in this dish. Whenever I make a roast, of any kind, I make a larger one to use leftovers for lunches or dinner the next day. Its smart cooking! It also a very quick and easy recipe to make. So really great for any night of the week. The recipe calls for 1 tablespoon of brown sugar and since its so little I used it. I eat very little sugar so I don’t stress over 1 tablespoon worth. You could substitute with honey or brown strap molasses.
I hoped to get this recipe up sooner than the day before St. Patrick’s day but hopefully you’ll give it a try.
Mustard Crusted Pork with Apple-Cabbage Slaw
1 1½-pound pork tenderloin or 2 1/2 pound pork loin roast
Salt and Pepper to taste
½ cup grainy mustard (I like Trader Joe’s)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
1 tablespoon light brown sugar or honey
4 cups shredded cabbage
1 apple, grated through medium to large holes on grater
2 tablespoons chopped parsley
Preheat oven to 400°F.
Pat pork dry and season well with salt and pepper. In a bowl, whisk mustard and olive oil together. Using your hands, rub mixture all over pork tenderloin. Let meat sit until it comes to room temperature, at least 20 to 30 minutes.
Place pork on a wire rack on a rimmed 36 x 18-inch baking sheet lined with foil.
If using pork tenderloin place in the oven for 15 minutes then reduce heat to 350°F and cook for another 10 minutes or until meat reaches an internal temperature of 145°F on a meat thermometer.
If using pork loin bake for 35 to 40 minutes or until reaches above temperature. Remove from oven, set aside, and cover with aluminum foil.
In a skillet, heat butter, vinegar, and sugar over low heat until the sugar is dissolved. Then turn up the heat to medium-high, add the cabbage and apple, and cook until the cabbage has wilted somewhat, about 10 minutes. Stir in chopped parsley.
Spread cabbage on a platter, top with pork slices, and serve.