This baked pork loin with mustard and beer is a meat dish that is on the simpler side. You don't need a lot of ingredients, and the process is also pretty straightforward. First we sear the meat on the stove, then we bake it, then we reduce the sauce to a glaze. Simple yet great.
What is great about it, is that despite its simplicity, the dish itself is very good and it can accompany any side dish you have. Got veggie leftovers and you want a simple protein to go with them? This baked pork loin with mustard will be a great option.
What I also appreciate about this simple dish is that while you can have it warm straight out of the oven, it also tastes great cold and, if you slice it thin, it can be a great addition to a sandwich!
Ingredients and equipment
- Pork loin
- Mustard - your choice here, I like to use grainy honey mustard
- Beer - same here, just choose one that is not too hoppy
- Salt
- Olive oil
I have a fantastic cast iron casserole dish that goes both on the stove and in the oven, and I usually make my meat roasts in it. If you don't have such an appliance, you will need a skillet first, to sear the meat, and an oven dish later, for baking it.
How to make pork loin with mustard
1. Place the pork loin over a cutting board and pat dry with paper towel. Sprinkle some salt over the top side of the pork loin. Add 3 tablespoons of mustard and massage to spread it all over the three free sides of the meat.
2. Set a casserole dish on medium-high heat, add the oil and warm it up. Add the pork loin, unseasoned face up, and proceed to sprinkle some salt and spread 1 tablespoon of mustard on the only side that wasn't seasoned.
3. Sear the pork loin on all sides until slightly browned, lower the heat to medium if necessary, if the mustard is browning too fast. With the help of 2 forks, lift the loin to also sear the smaller side ends. This should take up to 10 minutes.
4. Pour in the beer and give a light stir to deglaze the bottom of the dish. Cover with aluminium foil and transfer to the preheated oven at 150C (302F). After 10 minutes, remove the aluminium foil. Bake the meat until it reaches an internal temperature of 75C (167F), 25-30 minutes.
5. When done, take the meat out of the casserole and slice it up. Set the casserole on the stove at medium-high heat and cook the beer to reduce to a glaze. You need to stir it constantly with a non-stick tool to prevent burning. Factor in about 5-6 minutes for this.
6. Turn the heat off and place meat slices back into the dish, dipping them in the glaze on both sides to cover them evenly.
Baked pork loin tips
This recipe is calculated for 2 people, with a rather small pork loin bit. You can obviously make it with a larger piece of meat, whether you are cooking for a larger party or you just want to have leftovers (or you just found a larger piece of meat in the store). Baking time will need to be extended, a pork loin weighing 1 Kg could take up to 1 hour at 150C. Have more beer at hand as it may evaporate all by the time the meat reaches the right temperature and you want enough left to have that nice glaze.
If you want to try this baked pork loin cold, here is a nice sandwich idea for you, easy to put together with stuff that you most likely don't even need to shop for. I used a slice of dark bread, spread some butter on it. A lettuce leaf, then a couple of slices of Swiss cheese. Then goes the sliced pork loin, topped with some extra mustard. Delicious!
More oven-roasted goodness
There are many wonderful things you can make in your oven, and I'm not talking cakes this time! Here I am offering you another pork loin recipe - with my favourite ingredient: hazelnuts! Oven-roasted peppers are a great side dish or addition to salads. Another meat option: turkey breast wrapped in bacon. And a fish option, featuring trout! Click on the pictures below to discover new recipes and enjoy!
If you tried this recipe, let me know your thoughts in the comments. If you're planning to try it another time, pin this recipe to Pinterest. Please consider subscribing to my newsletter and following me on Instagram and on Pinterest.
Baked pork loin with mustard and beer
Equipment
- Casserole dish
- Aluminium foil
- Cutting board and knife
Ingredients
- 650 g pork loin
- 40 g mustard
- 3 tablespoon olive oil
- 200 ml beer lager preferred
- salt to taste
Instructions
- Place the pork loin over a cutting board and pat dry with paper towel. Sprinkle some salt over the top side of the pork loin. Add 2 tablespoons of mustard and massage to spread it all over the three free sides of the meat.
- Set a casserole dish on medium-high heat, add the oil and warm it up. Add the pork loin, unseasoned face up, and proceed to sprinkle some salt and spread remaining mustard on the only side that wasn't seasoned.
- Sear the pork loin on all sides until slightly browned, lower the heat to medium if necessary, if the mustard is browning too fast. With the help of 2 forks, lift the loin to also sear the smaller side ends. This should take up to 10 minutes.
- Pour in the beer and give a light stir to deglaze the bottom of the dish. Cover with aluminium foil and transfer to the preheated oven at 150C (302F). After 10 minutes, remove the aluminium foil. Bake the meat until it reaches an internal temperature of 75C (167F), 25-30 minutes.
- When done, take the meat out of the casserole and slice it up. Set the casserole on the stove at medium-high heat and cook the beer to reduce to a glaze, 5-6 minutes. You need to stir it constantly with a non-stick tool to prevent burning. Turn the heat off and place meat slices back into the dish, dipping them in the glaze on both sides to cover them evenly.
