Okay, so I’ve been seeing Hatfield pork loins on sale at the grocery store lately, and I finally grabbed one. I’m always on the lookout for easy and tasty dinner options, and pork loin seemed like a good choice. I needed some inspiration, so I Googled “hatfield pork loin recipes” to see what I could find.
Finding a Recipe
I browsed through a few websites, and honestly, a lot of them were pretty basic. Just salt, pepper, and maybe some garlic. I wanted something with a little more oomph. I finally stumbled upon a recipe that sounded promising—a honey-garlic glazed pork loin. Sounded good to my taste buds!
Getting Started
First, I took the pork loin out of the fridge. I wanted it to be a little less cold when I started cooking. Then, I preheated my oven to 375°F (190°C). While the oven was heating up, I got all my ingredients together:
- The Hatfield pork loin, of course!
- Honey
- Soy sauce
- Minced garlic (I used the jarred stuff, because I’m lazy)
- Some Dijon mustard
- A little bit of olive oil
- Salt and pepper
Making the Glaze
In a small bowl, I whisked together the honey, soy sauce, minced garlic, Dijon mustard, and a bit of olive oil. I added a pinch of salt and a good crack of black pepper. It smelled pretty darn good already.
Prepping the Pork
I placed the pork loin in a baking dish. Then, I poured the honey-garlic glaze all over it, making sure to coat it evenly. I used a spoon to really get the glaze into all the nooks and crannies.
Cooking Time!
I popped the baking dish into the preheated oven and set a timer. The recipe I found suggested cooking it for about 20-25 minutes per pound, so I aimed for that. I also made sure to check the internal temperature with a meat thermometer. You want it to reach at least 145°F (63°C) for safe eating.
The Finished Product
Once the pork loin was cooked through and the internal temperature was good, I took it out of the oven. I let it rest for about 10 minutes before slicing and serving. This helps keep it nice and juicy.
It turned out pretty great! The glaze was sticky and sweet, and the pork was tender. I served it with some roasted vegetables, and it was a hit with the family. Definitely a recipe I’ll be making again!
