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Honey-Mustard Glazed Pork

Dan Clapson
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.
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Servings 4

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.