Roasted Pork Loin and Vegetables with Orange Honey Mustard Sauce [Paleo | GF | DF]

Updated: Mar 24, 2019

I first experimented with this recipe when we got some pork loins for Christmas Eve dinner. We ended up going out to a restaurant instead so I had two pork loins to have some culinary fun with. I threw some things in a saucepan and out came this amazing sauce! Let's just say there weren't any leftovers. Now if only I could remember what I did.. Ever have that happen to you? It happens to me ALL the time.. I still can't figure out how I made these magical pumpkin cookie muffin things once.


It turns out I did remember, and was able to recreate it! And the best part is, it's really simple! If you decide to make the roasted veggies to go with the pork, start with those as they take the longest. It goes really well with sweet potatoes and brussels sprouts, but it is also AMAZING with green beans if you can tolerate them.

Have you ever tried purple japanese sweet potatoes? If you haven't, you should! Just look at that colour! Regular or white sweet potatoes work just as well with this. Add your seasonings and olive oil, and mix with your hand or a spoon. They'll need about 45 minutes in the oven at 400˚F. Make sure you have your oven racks spaced out, so both the veggies and the pork will fit.


Once those are in the oven, you'll want to prep your pork. Cover them with your favourite herbs and spices, I like rosemary, garlic powder and garlic salt (can you tell I love garlic?), and heat your skillet. I like to add duck fat, but you can also use ghee or whatever your favourite cooking fat is.

Once your pan is hot, sear the pork until it is browned on the bottom. Then turn it and put it in the oven with the veggies. The trick with pork is you don't want to over cook it or it gets really dry and tough. What some people don't know is you actually don't have to cook it all the way through! It's so much more tender and juicy if you cook it to about medium. Depending on the thickness of your pork loins, it will take about 25 minutes. This is where your meat thermometer comes in! Take it out of the oven when the center reaches about 135-140˚F. Let it rest at least 5 minutes before serving, so you don't lose all the juice!

Once you've put your pork in the oven, it's time to start the sauce. Combine the orange juice (look for one without any added sugar), honey, dijon mustard, gelatin powder, and arrowroot powder small saucepan on medium-high heat. Simmer for about 15 minutes, whisking occasionally. It will start to froth and then you know it's thickening. Remove from heat and set aside until the pork and veggies are done. Don't worry if it doesn't seem that thick yet! As it cools it will thicken more. That's how the gut-healing gelatin works. If you don't have gelatin on hand, you'll want to add more arrowroot powder as needed. Collagen powder is not a substitute for the gelatin, while it will add great benefit for your gut, it will not thicken your sauce.

The veggies will be ready once they are fork-tender, or when the knife easily goes into the sweet potato. And there you have it! Everything finishes at about the same time, without much effort, which I love.


Roasted Pork Loin and Vegetables with Orange Honey Mustard Sauce

Servings: 4-6

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 55 minutes


Cooking Materials:

Roasting Pan

Large oven-safe skillet

Small saucepan

Meat thermometer

Chef's knife

Tongs

Whisk

Ladle


Ingredients (organic, non-gmo):

Roasted Veggies

1 package (12oz) Brussels sprouts

~2 Sweet Potatoes

1/4 cup Olive Oil

1 tbsp Rosemary

1 tsp Garlic Powder

Salt to taste (or Garlic Salt!)


Pork Tenderloin

2 Pork Tenderloins (~2 lbs)

1 tbsp Duck Fat (or favourite cooking fat)

1 tsp Garlic Powder

1 tsp Onion Powder

2 tbsp Rosemary

Salt to taste (or Garlic Salt!)


Orange Honey Mustard Sauce

1 1/2 cups Orange Juice

2 tbsp Raw Honey

3 tbsp Dijon Mustard

2 tsp Gelatin Powder

1/2 tsp Arrowroot Powder


Instructions:

Preheat the oven to 400˚F


Vegetables

1. Wash and prep. Cut the ends off the brussels sprouts and halve them. Slice the sweet potatoes ~1/2" thickness, and halve the larger slices. Then add to the roasting pan.

2. Season. Sprinkle with rosemary, garlic powder, and (garlic) salt to taste. Add olive oil. Mix.

3. Set timer and bake for 45 minutes, or until fork-tender.


Pork Tenderloin

1. Rinse, dry, and prep. Sprinkle both sides of the pork tenderloins with rosemary, garlic powder, onion powder, and (garlic) salt to taste.

2. Heat skillet on medium-high and add duck fat. Once hot, sear the pork until brown (about 2 minutes), then turn and shut off the stove.

3. Put pork in the oven and bake for approximately 25 minutes (there should be about 30-35 minutes left on the veggies), until center reaches 135-140˚F.

4. Remove from oven and rest at least 5 minutes.

5. Cut and serve!


Orange Honey Mustard Sauce

1. As soon as the pork goes in the oven, start the sauce. Whisk together all ingredients in the saucepan and bring to a simmer.

2. Simmer for 15 minutes to reduce, whisking occasionally.

3. Remove from heat and cool to thicken.


That's it! Enjoy!

Nutrition Facts (serving size 6):

Calories 452 Total Fat 18g Cholesterol 113mg Sodium 105mg Potassium 338mg Total Carbohydrates 26g Dietary Fiber 4g Sugars 14g Protein 45g Vitamin A 12% Vitamin C 112% Calcium 7% Iron 16%

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