Mustard Rubbed Pork Loin with Blackberry Mustard Sauce
Transform your dinner table into a gourmet feast with this exquisite Mustard Rubbed Pork Loin with Blackberry Mustard Sauce. Perfectly seasoned with a blend of Dijon mustard, rosemary, paprika, and garlic powder, the tender pork loin is roasted to perfection, creating a flavorful crust that locks in its juiciness. The show-stopping blackberry mustard sauce, made with plump blackberries, honey, and a hint of balsamic vinegar, adds a sweet-tangy complexity that elevates every bite. Ready in just over an hour with minimal prep, this dish is ideal for a sophisticated weeknight meal or an impressive main course for entertaining. Serve sliced with the rich sauce drizzled over the top for a stunning presentation your guests will adore.
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Recipe Information
Ingredients
- 2 pounds pork loin
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups blackberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon yellow mustard
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together Dijon mustard, olive oil, garlic powder, paprika, dried rosemary, salt, and black pepper until well combined.
Place the pork loin on a cutting board or large platter and pat it dry with a paper towel.
Rub the mustard mixture evenly over the entire surface of the pork loin.
Transfer the pork loin to a roasting pan or baking dish and place it in the preheated oven.
Roast for 50-60 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, make the blackberry mustard sauce. In a small saucepan, combine blackberries, honey, balsamic vinegar, and yellow mustard.
Cook the mixture over medium heat, stirring occasionally, until the blackberries break down and the sauce thickens, about 8-10 minutes.
Strain the sauce through a fine-mesh sieve if desired to remove seeds, then set the sauce aside.
Once the pork loin is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the pork loin into 1/2-inch thick pieces and serve with the warm blackberry mustard sauce drizzled over the top.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 619 mg | 27% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 7.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 728 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
