Honey-Mustard Glazed Pork
Honey-Mustard Glazed Pork with Garlicky Spinach Pinto Beans. Craving a hearty, flavour-packed meal? This honey-mustard glazed Alberta pork is tender, caramelized perfection—paired with creamy, garlicky spinach pinto beans for the ultimate comfort dish.
Equipment
- Slow Cooker
Ingredients
Braised Pork
- 2 lbs pork loin
- broth
- wine
- salt and pepper to taste
- bay leaves
- allspice
- garlic
- onions
Honey-Mustard Glaze
- 2 Tbsp yellow mustard
- 2 Tbsp grainy mustard
- 2 Tbsp honey
Pinto Beans
- 1 Tbsp canola oil
- 1 yellow onion diced
- 4 cloves garlic
- 1 Tbsp butter
- 1 package of frozen spinach thawed and drained
- 1 cup good quality chicken or veggie broth
- 2 Tbsp pickle brine
- salt and pepper to season to taste
- 1 can pinto beans strained and rinsed
Instructions
Braised Pork
- Place pork shoulder or pork loin in slow cooker. Add broth, wine, salt and pepper, bay leaves, allspice, garlic and onions.
- Cook on high heat for 4 hours, or low heat for 8 hours until meat is fork tender.
- Break the braised pork into chunks, place on an oven safe pan, and brush with glaze. Heat in an air fryer until it caramelizes a bit.
Pinto Beans
- Heat oil in a medium pot on medium heat. Cook onions and garlic for 6-8 minutes, storing occasionally.
- Next, add butter and continue to cook for another 5-6 minutes before adding spinach, broth, and pickle brine.
- Stir well and allow to simmer gently for another 5 minutes. Puree with an immersion blender until smooth .
- Remove from heat and stir in pinto beans until warmed through.
- Season to taste with salt and pepper.
- Serve with mustard-glazed pork, top with pickled onions if you got 'em and some toasted bread on the side if you're extra hungry!
Notes
*For the pork, braise either a pork shoulder or large pork loin in a slow cooker with broth, a little wine, salt and pepper, aromatics like bay leaves, allspice, garlic and onions. Once it's fork tender, let it cool then break it into chunks to use in a mix of dishes over a few days. This freezes well too.
