This is one of those dishes that takes minimal effort and time to whip up, yet it tastes like it took all day to prepare. The honey and mustard bring out the natural sweetness of the pork. Make this for a Sunday supper or when you’re having guests for dinner.

This recipe yields 4 servings

INGREDIENTS

1 pork loin approximately 1.5 lbs
4 tablespoons stoneground (country style) mustard
½ teaspoon tarragon, finely chopped
½ tablespoon honey
½ tablespoon olive oil
½ teaspoon fresh ground pepper
Zest of ½ lemon
½ teaspoon sea salt
¼ teaspoon cayenne pepper

1 pork loin approximately 680 grams
4 tablespoons stoneground (country style) mustard
½ teaspoon tarragon, finely chopped
½ tablespoon honey
½ tablespoon olive oil
½ teaspoon fresh ground pepper
Zest of ½ lemon
½ teaspoon sea salt
¼ teaspoon cayenne pepper

Directions

Preheat the oven to 350 degrees.
Clean the pork loin by taking off the silver skin. Place it on a sheet pan.
Mix together the mustard, honey, olive oil, tarragon, ground pepper, lemon zest, salt, pepper, and cayenne to create a glaze.
Cover the pork loin with the glaze and place in the oven. Cook for approximately 20 minutes or until the center temperature is 145 degrees fahrenheit.
Take the pork loin out of the oven and let it rest for about 5 minutes. Cut it into one inch slices and top with cherry chutney.

**Add an additional ½ teaspoon of tarragon for a deeper flavor.