The spicy mustard pork loin is simple to make and has a delicious flavor thanks to Colman's Mustard by adding a punch of heat to traditional holiday recipes. The serving suggestion includes a spicy mustard sauce, couscous, and roasted vegetables.
In a saucepan add the heavy cream and combine with the spices and the Colman’s Prepared Mustard. Cook in the stove for five minutes and add some water if needed. Keep it warm.
Place the pork on a skillet or baking pan. Add the olive oil and the fresh sage. Combine the Colman’s Dry Mustard Powder with the Latino spice mix and season the pork with this rub.
Bake the pork loin at 375ºF for 20 minutes. Pork will be ready when reaching an internal temperature of 145ºF.
Let the pork loin rest for five minutes before slicing. Serve family style and drizzle with the warm creamy, spicy mustard sauce.
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Notes
The flavor of the Coman's Mustard is pleasant while adding a punch of heat.
The crème fraiche or heavy cream can be replaced with sour cream.
For a golden roast, the pork loin can be placed in the broiler for two to four minutes on high.
Rest the pork loin roast for five minutes before slicing to seal the juices.
Pair the dish with couscous, roasted veggies such as Brussels sprouts, cranberry, and cauliflower florets.