DIJON SPICED PORK LOIN WITH JALAPEÑO CRANBERRY SAUCE
Jason Glover
6
10 minutes
40 minutes
420
Pork loin seasoned with dijon mustard and honey rib rub, served with a cranberry sauce that gets a bit of a kick from jalapeño peppers!
Ingredients
Pork Loin
- 3 lbs pork loin
- 3 tbsp dijon mustard
- ⅓ cup honey rib rub
- pork loin
- dijon mustard
- honey rib rub
- Jalapeño Cranberry Sauce
- 2 jalapeño peppers, seeded and finely diced
- ½ tsp kosher salt
- ½ cup light brown sugar
- ½ cup white sugar
- ½ cup freshly squeezed orange juice
- ½ cup water
- ½ tsp orange zest
- 12 oz fresh cranberries
- light brown sugar
Tools
Directions
- Preheat smoker or oven to 375°F.
- Rub the pork loin with dijon mustard then apply the honey rib rub to coat. Be generous with the rub.
- Smoke or bake, uncovered, for 35-40 minutes, until the pork loin reaches 145°F internal temp.
- Let rest for 5 minutes before slicing into 1-inch medallions.
- While the pork loin roasts, prepare the cranberry sauce: In a large saucepan, combine the diced jalapeños, salt, brown sugar, white sugar, orange juice, water, and orange zest.
- Bring to a simmer over medium heat, then add the cranberries.
- Simmer for 15 minutes, stirring periodically. (The cranberries will burst open while cooking.)
- Remove from heat and cool to room temperature.
- Smother the sliced pork loin in the jalapeño cranberry sauce before serving.
