Tonight for dinner I made maple and mustard glazed pork tenderloin with onions and cranberries, mashed yukon gold potatoes, roasted brussels sprouts and carrots, and mushrooms sauteed in homebrewed wine. It was pretty easy and it was seriously delicious.

The pork loin was almost the star, but for me the cranberries were the real winner. It all came together in about an hour, and I was taking my time and socializing while cooking.

I used Maille Old Style Mustard, but any coarse-grain mustard will work. Please use real maple syrup, it’ll make you smile.

2 lbs pork loin
1/2 cup maple syrup
1/4 cup (4 tablespoons) coarse-grain mustard
rubbed sage
dehydrated onion

Heat oven to 425F. Heat some olive oil in a big pan. Season your pork loins with salt and pepper. Sprinkle a bit of rubbed sage over them. Sear them for about 3 minutes on each side, until golden. While they’re in the pan, put some dehydrated onions in a bit of water to rehydrate. You could probably use minced fresh onion here if you have don’t have the dry stuff. Or some onion powder. Place the browned loin in an olive oiled baking dish. Add a bunch of cranberries around the loins. The more the better, really. I’d have eaten a lot more if I’d have had it. Put the rehydrated onions around with the berries. Stir together the mustard and the maple syrup, then brush about half of that mixture on to the loins.

Roast the loins on the lowest rack, at 425 for 20 minutes. Brush the rest of the mustard mixture on the loins and roast for 5 more minutes or until the internal temperature reaches 155F. Let them stand for 5-10 minutes before slicing and serving. Loin should be slightly pink inside when cooked properly. Pink = moist! (Oops, now I have to put a quarter in the “moist” jar)

Scoop the cranberry/onion mixture into a bowl and serve on the side.

Roasted brussels sprouts are carrots are super easy. Simply slice off the bottoms of your fresh brussels sprouts, slice some baby carrots in half, and toss them in a bit of olive oil before salting and peppering. Bottom rack in the oven, 425 for about 20 minutes.

The mushrooms were cooked in a bit of wine my husband and I made in the late summer of 2010. I took about 1/4 cup of the wine and brought it to a simmer, while searing my mushrooms in the hot pan I’d removed my loins from. When the mushrooms were golden I transferred them into the simmering wine, added lots of black pepper and a bit of salt, and reduced until the liquid was basically gone.

When I woke up I knew I was going to want something sweet after dinner. I decided to “bake” ahead of time. I mean, I can’t be expected to do laundry and bake on the same day, while I’m taking care of baby, right? So I went for packaged sweet. I made pumpkin pie bars, and holy crap are they sweet. I made them with earth balance instead of butter, and they were perfect. I ate 2. Okay, 2 and a half.

On Tonight’s Plate
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