It’s planting day here on the farm. The roar of tractor engines…the dark brown earth…driven into perfectly straight rows…little seeds shoved into the ground. Corn. I never knew the excitement of it until we moved here.
The Land of Making Do. Who ever would have thought this never-before-country-girl would, one day, become…a country girl…country woman, more like? When you’re over fifty, I guess it’s not quite accurate to call yourself a girl. But, that’s what I feel like. Do you feel your age?
When you’re having guests, this pork loin is delicious, tender, and no-fail. It’s easy and takes little time – always a plus, in my book!
I can’t recall the original recipe source, but I probably copied it from a magazine or quickly written from a cooking channel show. I tweaked the ingredients a little, and it was intended to be grilled and made with tenderloin. But, in the effort to stretch my grocery dollars, I make it with pork loin. You can print my version of the recipe here for Molasses Pork Loin Medallions
1/2 cup molasses (I use sorghum, ’cause that’s my favorite)
1/4 cup Dijon mustard
2 Tablespoons apple cider vinegar
1 teaspoon salt
4 to 4-1/2 pound pork loin
Let’s cook! Mix together the first four ingredients and set aside.
Slice pork loin along the center, then slice each again, making four strips. (This makes narrow strips for fast baking time and little medallions when sliced after baking.) Your pork loin may be skinny enough to slice once and leave it at that.
Using a brush, coat the under side of loin strips with sauce and line them side by side in a prepared 9” x 13” baking dish. (Wouldn’t you know, the one time I make this recipe and actually think to take pictures, I used a rimmed baking sheet. I don’t advise that, because the juice was high in the pan and a little hard to get out of the oven without spilling. Stick with the baking dish plan, OK?)
Coat all surface areas of meat strips, finally drizzling all remaining sauce over meat. Bake uncovered in 350° oven for 20-25 minutes.
A meat thermometer should read 160° when done. Remove from dish, slice thinly, and return to dish to soak in that deliciously sweet Dijon juice until time to serve.
This makes enough for plenty of company, several meals, or for freezing dinner portions for later. Just look at that caramelized goodness!
The picture above is half of the recipe. A full recipe should feed 14-18 people, so feel free to cut it in half if needed. I like to cook large quantities and put some in the freezer for later.
I’m joining several of these parties this week:
4 Little Fergusons for WEEKEND POTLUCK
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
The Gunny Sack for WHAT’S IN THE GUNNY SACK? and TIME TO SPARKLE TUESDAY
Alderberry Hill for MAKE THE SCENE MONDAY
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