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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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Honey-Mustard Glazed Pork

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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.

Ingredients

Braised Pork
  • 2 lbs pork loin
  • broth
  • wine
  • salt and pepper
  • 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
  • 1 can pinto beans strained and rinsed

Method

Braised Pork
  1. Place pork shoulder or pork loin in slow cooker. Add broth, wine, salt and pepper, bay leaves, allspice, garlic and onions.
  2. Cook on high heat for 4 hours, or low heat for 8 hours until meat is fork tender.
  3. 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
  1. Heat oil in a medium pot on medium heat. Cook onions and garlic for 6-8 minutes, storing occasionally.
  2. Next, add butter and continue to cook for another 5-6 minutes before adding spinach, broth, and pickle brine.
  3. Stir well and allow to simmer gently for another 5 minutes. Puree with an immersion blender until smooth .
  4. Remove from heat and stir in pinto beans until warmed through.
  5. Season to taste with salt and pepper.
  6. 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.
 

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