Creamy Mustard Lemon Pork Loin

The recipe Creamy Mustard Lemon Pork Loin can be made in about 10 minutes. One portion of this dish contains roughly 42g of protein, 60g of fat, and a total of 756 calories. This recipe serves 2 and costs $3.03 per serving. 405 people were impressed by this recipe. This recipe from tasteahalics requires apple cider vinegar, mustard, pork, and paprika. It is a good option if you're following a gluten free, primal, and ketogenic diet. Overall, this recipe earns a great spoonacular score of 94%. Try Creamy Mustard Pork Loin, Cranberry-Mustard Pork Loin, and Herb Mustard Pork Loin for similar recipes.

Servings: 2

Cooking duration: 10 minutes

 

Ingredients:

1 tsp apple cider vinegar

1 tsp black pepper

1/2 cup chicken broth

2 cups green beans

1/4 cup heavy cream

1/2 lemon

1 tbsp mustard

1 tsp paprika

1 tbsp pink Himalayan sea salt

4 4 oz. pork loins

1 tsp thyme

Equipment:

paper towels

frying pan

Cooking instruction summary:

Pat your pork loins dry with a paper towel and season them with salt, pepper, paprika and thyme. Heat up a large pan on high heat and sear your pork loins on both sides for about 2-3 minutes. Then set them aside, lower the flame and prep your sauce. Deglaze your pan with chicken broth and apple cider vinegar and 1/4 cup of heavy cream. Let this come to a simmer. Add the juice of half a lemon as well as a tablespoon of mustard and stir to combine. Add your pork loins back to the pan with the sauce and flip once to coat them. Let your pork loins cook for about 10 minutes with the lid of the pan left slightly open. Serve with a side of green beans and lots of sauce spooned over!

 

Step by step:


1. Pat your pork loins dry with a paper towel and season them with salt, pepper, paprika and thyme.

2. Heat up a large pan on high heat and sear your pork loins on both sides for about 2-3 minutes. Then set them aside, lower the flame and prep your sauce.

3. Deglaze your pan with chicken broth and apple cider vinegar and 1/4 cup of heavy cream.

4. Let this come to a simmer.

5. Add the juice of half a lemon as well as a tablespoon of mustard and stir to combine.

6. Add your pork loins back to the pan with the sauce and flip once to coat them.

7. Let your pork loins cook for about 10 minutes with the lid of the pan left slightly open.

8. Serve with a side of green beans and lots of sauce spooned over!


Nutrition Information:

Quickview
755k Calories
42g Protein
60g Total Fat
13g Carbs
29% Health Score
Limit These
Calories
755k
38%

Fat
60g
92%

  Saturated Fat
24g
155%

Carbohydrates
13g
4%

  Sugar
4g
5%

Cholesterol
204mg
68%

Sodium
3934mg
171%

Get Enough Of These
Protein
42g
84%

Vitamin B1
1mg
120%

Selenium
59µg
85%

Vitamin B3
11mg
56%

Vitamin B6
1mg
54%

Phosphorus
482mg
48%

Vitamin B2
0.71mg
42%

Vitamin C
34mg
42%

Zinc
5mg
37%

Vitamin A
1815IU
36%

Potassium
1044mg
30%

Vitamin B12
1µg
28%

Manganese
0.49mg
25%

Iron
3mg
22%

Magnesium
83mg
21%

Vitamin B5
1mg
20%

Fiber
4g
19%

Vitamin K
19µg
19%

Folate
53µg
13%

Copper
0.24mg
12%

Calcium
117mg
12%

Vitamin E
1mg
8%

Vitamin D
0.21µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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