Honey Mustard Glazed Pork Loins - Tender Pork with a delicious Honey Mustard Sauce. An easy dinner for the whole family.
Honey and Mustard is kind of like Bread and Butter, it's just one of those combinations that are like they were made to go together. It is actually one of my favourite sauces or glazes to use as it is so easy to make. The simplicity is literally in the name. No complicated ingredients.
These Honey Mustard Glazed Pork Loins are just cooked in the pan until golden on each side, and then in goes the sauce. As the sauce starts to reduce down and thicken, slightly you can start to brush it over the pork (or use a spoon to baste), until the pork is coated in a lovely Honey Mustard Glaze and is cooked through.
For sides there are various dishes that go well with this Honey Mustard Pork Loins, such as these:
- Mashed Potatoes,
- Garlic Sautéed Brussel Sprouts,
- Roast Potatoes,
- Garlic and Herb Roast Potatoes,
- Roasted Butternut Squash and Rice,
- Crushed Roast Potatoes
- Rustic Garlic and Parmesan Mash
with many more sides to choose from here: Side Dishes
I served the Honey Mustard Pork Chops with roasted baby potatoes in skins which I just roasted in the oven with some spray oil and some steamed vegetables - peas, carrots and yellow zucchini.
The kids absolutely love this pork recipe whenever I make it for them. They also love these Honey and Mustard Chicken Drumsticks, so I guess they love anything with the honey mustard flavour - including pretzels!!
These Honey Mustard Glazed Pork Loins are suitable for those who are gluten or dairy free and also suitable for someone following paleo.
What Kitchen Items do I need to make these Honey Mustard Pork Loins?
- Frying Pan
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Bowl
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Recipe Card
Honey and Mustard Pork Loins
This recipe is gluten free, dairy free, paleo, Slimming and Weight Watchers friendly
WW Smart Points - 7 per serving
Ingredients
- 4 small Pork Loin Chops (visible fat removed) (approx 400g/14oz)
- 1 tablespoon of honey
- 2 teaspoon of wholegrain mustard
- 1 teaspoon of cider vinegar
- ½ cup (120ml) of chicken stock
- Spray oil
- salt and black pepper
Instructions
- Spray a frying pan with some spray oil over a medium high heat, add the pork loins and fry both sides until lightly golden in colour.
- Season with salt and black pepper.
- Mix the honey, mustard, vinegar and stock together in a jug or bowl.
- Pour into the pan with the pork chops, heat the sauce so that it bubbles and starts to reduce down, continuously brushing or spooning the sauce over the pork until it is lovely and glazed.
- Sprinkle with some chopped parsley and serve with your choice of sides.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield 2 Serving Size 1 servingAmount Per Serving Calories 286Total Fat 9.3gSaturated Fat 3.5gCholesterol 96mgSodium 1251mgCarbohydrates 9gFiber 0.1gSugar 8.6gProtein 37.3g
Will Lerwill says
Just cooked a bit of pork shoulder using the marinade technique above.
Highly recommended,
debbyf73 says
Absolutely scrummy. Loads of flavours !! Can't wait to make again. Printer friendly version is slightly different to main web page though, so I didn't have the cider vinegar. Still gorgeous though 🙂
Marty Brett says
Doing it for the wife tonight - bet it doesnt look like that!
Harriet says
BLOOMING DELICIOUS!!!
Niamh McHugh says
Highly recommend! I didn’t have cider vinegar so I used balsamic insteaf and it tasted amazing!
Shevy (Slimming Eats) says
thanks Niamh for stopping by to comment 🙂
Michelle Gornall says
Delicious, I added some mushrooms while the the chops were frying
Shevy (Slimming Eats) says
thanks Michelle for commenting - mushrooms sounds like a great addition.
Laura says
Could these be slow cooked in the oven, for a little while, after cooking?
Wendy says
Just made this for the first time... Oh my word, how tasty? Went down really well with the OH too. Served with roasted potatoes, carrots and parsnips and steamed cauliflower. Delish
Roy says
Is it possible to use chicken instead of pork sounds nice
Siobhan (Slimming Eats) says
yes it should be okay.
Tony Gardiner says
Best pork chops ever xx
Adrienne Byrne says
Delicious and easy to make, I'll be making it again