Another great thing about this meal is it's done all in one dish. Adding some vegetables into the bottom of the pan allows the juices from the pork to marinate them throughout the time in the oven. I'm sure you could also add some herbs to the veggies as well if you're looking for even more flavor.
Honey Dijon Pork Loin with Veggies
1 3-4lb pork loin, boneless
2 tbsp white wine vinegar
3/4 C Dijon mustard
2 tbsp honey
1 tbsp freshly chopped parsley leaves
1 tbsp freshly chopped chives
1 tbsp freshly chopped tarragon leaves
3 tbsp canola oil
Salt and pepper
Fresh "roasting" vegetables (I used carrots, onions and potatoes)
Preheat oven to 350 degrees. Season the pork with salt and pepper to taste and set aside. Combine vinegar, mustard, honey and herbs in medium bowl and set aside.
Cut vegetables into even pieces and place in the bottom of pan lined with tin foil and misted lightly with pam (makes for an easy clean up). Sprinkle vegetables with salt and pepper. Set aside.
*If you are using larger cuts of vegetables go ahead and let them get a head start on cooking while you prep your pork. Larger portions of vegetables take some time to cook all the way through and might not be done within the 30 minutes alloted for the pork*
Heat canola oil in sautee pan over medium-high heat. Sear pork loin evenly on all sides. This seals all of the juices in so that the pork stays nice and flavorful!
Brush pork loin with mustard and honey mixture and place directly on top of vegetables in roasting pan. Cook at 350 degrees for approximately 30 minutes. Remove from oven and let rest before slicing and serving.
Ready to go with the mustard and honey sauce.
*Please note that cooking times may vary greatly depending on the size of the pork loin. To be safe, make sure that the internal temperature of the pork is 145 degrees.