Dijon Spiced Pork Loin with Jalapeño Cranberry Sauce - Dads That Cook
By Jason Glover
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!
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.
Ingredients
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.
