Mustard-Crusted Pork Loin With Apricots Recipe
- Sharp meets sweet with this mouthwatering recipe. Savory pork loins are seasoned with Dijon mustard, brown sugar, lemon juice and Chicken Grilling Blend to enhance the flavor in every bite.
- Cook Time: 50 Minutes
- Yield: 3
Ingredients
- 1/3 cup Chicken Grilling Blend
- 2 tbsp Dijon mustard
- 1 tsp olive oil
- 1/2 cup apricot preserves
- 2 tbsp brown sugar
- 8 oz shiitake mushrooms, halved, stems removed
- 1 tsp butter
- 1 1/2 lb pork lion
- 2 tbsp lemon juice
Directions
- Heat oven to 400 degrees.
- Spread Chicken Grilling Blend on a 20-inch length of waxed paper.
- Tuck tail of pork under and brush with mustard; roll in the spice blend.
- Heat a nonstick skillet over high heat; add 1 teaspoon of olive oil and sear the pork on all sides.
- Place in an oven pan and roast 30 to 40 minutes, turning once.
- Wipe out skillet and spray with cooking oil spray along with 1 teaspoon butter over medium-high heat.
- Add the shiitake mushrooms and sauté 2 to 3 minutes until softened; add the vinegar and reduce to thin syrup.
- Using a slotted spoon, remove mushrooms and keep warm.
- Spray pan with cooking oil spray and turn heat to medium. Add the apricots, brown sugar and lemon juice; sauté 4 to 5 minutes, stirring frequently.
- Stir in the apricot preserves and heat through.
- Remove pork from oven when internal temperature reaches 160 degrees.
- Let rest 5 to 10 minutes before carving.
- Add any juices from the meat and mushrooms to the apricots, returning mushrooms to skillet to heat through.
- Carve pork into medallions.
- On warmed plates, place the wild rice and top with a circle of pork medallions.
- Surround with the mushrooms and apricots; drizzle on the apricot sauce.
- Serve immediately with a simply steamed green vegetable.
