Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Apple Cider | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 boneless pork loin roasts
- ¼ cup Dijon mustard
- 6 oz apple cider
- 2 tbsp cider vinegar
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp cayenne pepper
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp smoked paprika
Directions
Combine dry powders. Set aside.
Smear mustard as needed on one end of each roast. Attach mustard ends of roasts together.
Spread remaining mustard all over roasts. Apply dry powder mixture.
Bake at 375°F until internal temperature reaches 135°F.
Combine remaining ingredients and brush onto pork.
Bake at 375°F until internal temperature reaches 145°F (yes, it is safe).
Let rest for 10 minutes; serve.