Oven-roasted honey mustard pork loin, with rice
Oven-roasted honey mustard pork loin, with rice: a batch cooking recipe, 4 servings of 613 kcal and 53 g protein each. Keeps 4 days in the fridge and freezes well.
- 4 servings
- 10 min prep
- 50 min total
- 4 days in the fridge
- Freezes well
- Lunch · Dinner
Nutrition per serving
| Energy | Protein | Carbohydrate | Fat | Fibre |
|---|---|---|---|---|
| 613 kcal | 53 g | 65 g | 15 g | 1.5 g |
Standard serving, calculated from each ingredient’s data (USDA or product labels). In Batchillo, each person gets a serving sized to their own calories and protein.
Ingredients for 4 servings
- 800 g Pork loin (in 2 cm medallions)
- 2 tbsp Olive oil
- 2 tbsp Honey
- 1 tbsp Mustard
- 1 tsp Vinegar
- 1 tsp Paprika
- 1 tbsp Rosemary
- 300 g White / basmati rice
To taste: Salt, pepper
Free from the main allergens (gluten, dairy (lactose), vegetarian, fish, shellfish, soy, peanuts, tree nuts). Always check the labels of the products you buy.
Method
- Mix the olive oil, honey, mustard, vinegar, sweet paprika and rosemary.
- Coat the pork loin.
- Marinate in the fridge for 15 minutes, 15 min.
- Roast the pork loin at 200 °C, 25 min.
- Boil the white / basmati rice, 20 min.
- Serve the pork loin with the white / basmati rice.
Batch cooking
These recipes cook in the same batch as this one, in the same session:
- Oven-roasted pork loin with lemon and herbs, with rice shares Pork loin (stovetop), White / basmati rice (boil)
- Braised Pork Cheeks shares White / basmati rice (boil)
- Turkey Chili shares White / basmati rice (boil)
- Chili sin Carne with Rice shares White / basmati rice (boil)
- Chicken Curry with Mango and Coconut Milk shares White / basmati rice (boil)
- Chickpea Curry shares White / basmati rice (boil)