Guinness Mustard Glazed Pork

Kimberly Payne — Thu, 06 Aug 2009 04:15:33 +0000

Every week I sit down with my computer and scour the internet for ideas for my weeks meals. I try to incorporate dishes that I know and love but also new recipes to try and make my own. After filling my calendar with the many amazing things for the coming week I compile my grocery list and head for Costco.

Costco is always my first stop on grocery shopping day. I make the quick stop to get my fountain diet coke and then I am off to begin my trip through the store. Regardless of what is on my list I still go down every aisle, since you never know what is new and exciting at Costco. I typically leave the store with a cart full of goodies, many of which I never planned on getting.

Now that I have all the supplies for the week I can hit the ground running when I get home from work every night.

This weeks new recipe is Angry Asian Creations Roast Pork Loin rubbed with Guinness Mustard.

Little did I realize when I opened the recipe that the guinness mustard was suppose to sit for 2 days on the counter before being used in the recipe. I got a little excited when it meant that I was going to have to improvise for this dish to still make it work.

The first thought that popped into my head was to mix up the guinness mustard but instead of waiting for it to sit for 2 days I would just combine it in a sauce pan with a little flour and let it simmer down to a nice thick sauce. The guinness added a richness to the sauce while the vinegar and spices added a kick and the mustard seeds gave the sauce texture.

The end result of this dish was a Guinness Mustard Glazed Pork that was full of flavour and relatively easy to make, which is always good on a week night.

Guinness Mustard Glazed Pork

Adapted from Angry Asian Creations

2 boneless pork chops

salt and pepper to taste

1 tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon paprika

1/4 teaspoon cayenne

Preheat oven to 375 degrees. Season pork with salt and pepper. Combine oil, cumin, paprika and cayenne and then rub onto the pork. Place in an oven to cook for 15 minutes.

While the pork is cooking begin creating the Guinness Mustard Glaze.

Guinness Mustard Glaze

6 ounces Guinness beer

3/4 cup mustard seeds

1/2 cup red wine vinegar

1/2 tablespoon salt

1/2 teaspoon black pepper

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1 teaspoon flour

Combine all ingredient and simmer on low until sauce thickens. To help keep the flour from clumping add the flour to a little bit of the liquid and whisk before adding it to the sauce pan.

Remove the Pork from the oven and let rest on a plate for 5 minutes. Once the pork has rested spoon some of the glaze over the pork and voila you have a new way to serve pork.

The Reluctant Chef » guinness

Guinness Mustard Glazed Pork