On Tonight’s Plate

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
cranberries
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

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