June 19, 2025 • 12 mins
Broke but still want to eat like a baller? We've got the answer: mustard glazed pork loin! 💰
This week, we're serving up a delicious pork loin that's a total game-changer for your wallet.
This easy pork loin recipe proves you don't need a huge budget for amazing flavor. Learn how to make a tender pork loin recipe that’s simple and easily customizable.
It's the ultimate cheap pork loin dinner for any day of the week! 🐷✨
Let’s keep the kitchen talk going!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back to Food FAQ everyone. I'm Mariela and I am Eric and today we're talking about something near and dear to our hearts
(00:06):
Yeah, a good struggle meal
Sometimes that check don't hit quite right and no maam. No maam. We had a we had a struggle a couple of weeks Ryan started a new job
So we were down one paycheck and then his pay cadence went on another
cycle week another cycle
(00:27):
So it was like like a whole period of time down a paycheck
So it was pretty difficult so one in doubt meet it out
Man, we had to do what he had to do
Okay, this is why it's important to like buy an extra thing or two when you're like at the grocery store and like put it in your freezer
(00:48):
Yep, because
Yeah, like you never know when you're not even a struggle
But like when you're just gonna want to eat something and not leave the house to go pick up a laundry list of shit or like planet and
pork loin is a your best friend
Yeah, so it freezes really well and and it cooks quickly
(01:08):
Yes, it does so I just found a pork loin in my refrigerator in my freezer. I was like well, holy Hannah. So I'm gonna left it there
Thank God the pork loin fairy came by and left me a pork loin and
That's what they called you in high school
hahaha
The pork loin fairy
That's an asshole. I think I called you that nice cool
(01:31):
You called me many things in high school. You still call me many things
Um, yeah, so we had a pork loin. I said okay, the fuck I'm gonna do with this and um
Sometimes, Mari you just come up with shit on its own. Have you ever had dijon mustard from Trader Joe's?
The thick one. Yeah, the one that comes in the glass jar. Yeah, it's just basically like seeds and like a drop of wine
(01:56):
No, this one no, this is the one without the seeds. Oh, no, I haven't had it. Okay, there's shit fucking delicious
So I always pick up my trade just it's like two dollars three dollars whatever the hell it is
And it's super super spicy like it's a good diesel mustard like a like oxygen gas. It's great and so anyways, I made it really simple
(02:17):
I went ahead and I had to I had to process this thing too
So I had to process the pork loin and I just
Lathered it
And I had nothing in my cabinet. It's like nothing. So I lathered it in this um
This dijon mustard and then I season the fuck out of it
Which is a little bit of salt because diesel mustard kind of salty
So just be careful little bit salt fucked on the pepper
(02:37):
Garlic powder onion powder. That's all I had
Yeah, like all mother-mother-puppers, I just put it like
You know, I don't need like star anise in there
anise your mom's anise
Like fucking multi-generational bullshit like right away
Um anyway, so I went ahead I did that I put it I think I got 400 degrees for like 20 minutes in the big oven
(03:07):
In the big oven. Yeah, so 400 degrees for 20 minutes
So that gave a kind of a crust on the outside and then I reduced it 350
And I let that ride for like 40 minutes and then it did have to go over another 10 minutes
What I did is I took about out back out of the oven and I lathered that fucker again
With the diesel mustard and put it back in and let it go for about another 10-50 minutes
My deal that shit was so fucking good and the thing is I learned that when I cooked with a diesel mustard
(03:31):
It kind of mellowed it out
And it just became this like crispy delicious glaze on top
And talk about a struggle meal. I had
Corn on the cob left in the refrigerator and I had frozen broccoli in the refrigerator in the freezer
and
That was dinner
But that poor coin I sat there and thought to myself
(03:53):
I kind of thought what what you just said right now too where
The importance of going when you go grocery shopping just pick up that one extra thing that throw in the freezer
That you may not use and then you find yourself in a situation like this that it was honestly got a financial situation where
I really just did not want to spend the last few dollars at the grocery store getting something
So I had to get a little creative
(04:15):
I always lived this practice when it came to like wine like I always buy a bottle of wine at the grocery store
So you can like make up a collection because you never know where you're gonna have a bunch of people over
And so but with this
It was great and I don't know it's weird
I felt kind of empowered that I was able to feed myself and Ryan without
having to worry about spending money that I did not have
(04:35):
So
That sounded yummy to me and like my son really likes mustard and he's young
But he's like a mustard freak. It's so weird like he only likes to have mustard on his burgers
He'll dip french fries into mustard
It's interesting
Strange
So I'm like okay, I will absolutely make this so I got my pork loin
And but I made it different because you know
I think a recipe is like a starting point for most things
(05:01):
So I got my Dijon I didn't buy a fancy one. I just got the Walmart brand because it was two dollars
I got that and then I added some brown sugar and I did the seasonings right
I did all this in one bowl to make like a rub
And I put it all in there and then I added some brown sugar
I want to say like two heaping tablespoons or so of brown sugar because I love me some mustard and brown sugar together
(05:25):
I think they're best friends
Like baked beans
Exactly I guess I'm not a big big being person but I guess yes
It does like and it has that flavor profile
And then I slathered it on mine but I made mine in the air fryer because I don't like turning on the big oven for lots of stuff
And then what I did is I put it on there
(05:46):
400 for 20 minutes and then I took it out
I added some more of the glaze
And then I popped it back in for like another 10
And it was oh you know what I did before I did all of this
I stabbed a shit out of it with a knife and I filled it in with garlic cloves
Okay
Which I have to tell you I think made mine really kind of fancy dancey
(06:08):
Because when I cut into it I had like these beautiful pieces of nice soft sweet garlic
And it made it taste really good because it's a small piece of meat right
So that garlic really permeated into the flavor of it
And I put a lot I want to say that I put like perhaps six cloves and I chopped each one and half
So 12 little bits of garlic were inside the loin
(06:31):
Right
And it was just like a garlicky good time it was a little bit of sweet
And I started mine with couscous which I haven't made
I can't even remember the last time I made couscous and I used to make it often because it's a quick side dish
You were a couscous palooza
I did
I did and I made it because it was quick
(06:52):
And then you know what I did use mentioned corn so I bought corn because this time of year obviously the corn is so sweet and yummy
So the way I made corn is I get it in the husk
I shove it in the microwave for two and a half minutes
Then you take it out with a dish towel because it's going to be hot
And then you cut out the part like the little stem part
(07:12):
And then you squeeze it from the other end and it slides right out like it you know it looks like
Go ahead and say it
I don't know
Like a dick with a foreskin or like
But you know it's like it just slides right out
And then it is hot and steamed and to perfection
I cooked my corn on a cob in the air fryer
(07:33):
Stop do it in the microwave
I'm telling you it will change your life
Like but mine didn't have husk on it
Oh yeah you gotta get it without the sauce
I don't have the honey but I do mine in the air fryer
Air fryer is good too because it blisters it a little bit if you put it in the oven
I don't know if you like about it
Delightful
But yeah because I'm man I used to
I would boil it with butter and cream in the water which is a nice way to do it because it does
(07:55):
Flavor the corn nicely
But then it just takes so fucking long man and like corn
I want it. I don't know. I just want side dishes to be fast just in general except for Thanksgiving
Do you put butter on your corn?
Hell yeah I do
I don't
I
Have you ever had it with like the mayo and the cheese like the max
I'm a huge fan
(08:17):
I knew you were gonna be it's so yummy
I'm not a huge fan
No like so corn
I actually like I mean put a little salt and pepper but actually like the taste of it on its own
I think it's like the only vegetable that I don't
Like doctor the fuck up out of it
Well because it's barely a vegetable at this point
Well yeah the cooking and fucking cream and
butter and sugar and gano's whatever else you put in there
(08:40):
um
Yeah, I I don't I actually like the taste of it on its own
Yeah, especially now I mean is really like candy right now. It's so sweet my
Corn was really yummy which I thought it might be too soon but it's not it's it's good now
Oh, I got good corn the other day
I'm really happy with it
So yeah, I think this is good and you can give the mustard treatment to really any protein that you have
(09:02):
Yeah, you know like don't don't chastise me for this but if you're making like let's say chicken cut
Let's or something like that and you don't have egg you can use mustard as a substitute
Well, I chastise you like what the fuck you would I would I
Any fucking listener would hear the things you say to me
No, no, I deserve them
Okay, I'm just a shit
(09:23):
I've done that too. I'm done that with like mayo
as well
Anything sticky I used to make this like 90s recipe where you put like a fuck ton of mayonnaise and Parmesan cheese on chicken and bake it
Really so gross now I think about it. I'm like, oh, what the what the where what you put it?
It was mayonnaise and cheese in Parmesan cheese and you just shove that shit on top
(09:46):
Like a mountain of that shit on top of chicken breast and then bake it
So gross, that's not disgusting
Well, it's not my fault, you know, it was the time of the 90s you know
I'm exactly brownies that we have to undercook so they were palatable by we mean you
It's just a you that was a singular adventure back then
(10:07):
You know, I can eat the whole pan
Girl you would fucking die right now we did that
Yeah, let's discuss you have a diabetic
All right, so this is dinner and then you can make it with my steam corn in the microwave
You should try the steam corn in the microwave y'all or in the air burn yeah, I would try it
(10:28):
I don't buy corn and husks though. I don't have the patience
Well, you don't have to have patience that's the whole point Eric you put that shit in there
And then you cut it off and you slide it out like you don't have to husk it it husks itself
Kind of like they say if you blanch your garlic clove for 15 seconds and boiling water the skin comes right off
Ina garden said it it has to be true. I'm not gonna do it
(10:48):
Ina garden said that well you know what that's like why like what am I gonna need
The Jeffy's expertly party and you don't you know why it's because of the garlic because I'm not gonna do it
Eric like you can buy garlic that's already peeled in a bag like oh look at that
Just like when I bought tangerine somebody peeled in a fucking box and you fucking it fun to me for that
(11:08):
Forever will make fun of you. Everybody has time for that everyone. I'm just saying
Everyone has time to peel the tangerine
You know what you never know I can be thirsty in hundred at the same time really bad and I need a tangerine now
Oh
And you're hipper in the ways oh shit
Okay
(11:28):
Field fruit
God human right as an American to do that. Oh let's not start there. All right
So that's what we want you to make this week go grab your pork loin and make it because pork loin is also inexpensive
Which I like yes, and it's for a while like literally
I had to google it how long I can keep the pork loin frozen because the expression it was quite a while back
(11:51):
So just let you know how long is it?
February
No, no, how long does it stay?
According to google it says I think it's like five or six months and then it actually says pork loin is good in definite
Work is gonna when it's frozen. I mean please google this shit don't
crap
(12:12):
But it says it just loses flavor, but it said that you're you're really within a safe zone like within like five months
Well, you still alive and it was it's been a lease of yeah, I just shouldn't have brains out
well
Well, not because of that
All right you guys we hope you enjoyed this episode don't forget to leave us a five-star review on your favorite podcast player
share us with a friend
(12:34):
Sign up. Oh somebody signed up for our newsletter yesterday. I was like yay
We
We're busy, but we love you and we'll write to you at some point with something
we'll be back next week and
And we'll see you then.
- Bye-bye.
Welcome back to Food FAQ everyone. I'm Mariela and I am Eric and today we're talking about something near and dear to our hearts
(00:06):
Yeah, a good struggle meal
Sometimes that check don't hit quite right and no maam. No maam. We had a we had a struggle a couple of weeks Ryan started a new job
So we were down one paycheck and then his pay cadence went on another
cycle week another cycle
(00:27):
So it was like like a whole period of time down a paycheck
So it was pretty difficult so one in doubt meet it out
Man, we had to do what he had to do
Okay, this is why it's important to like buy an extra thing or two when you're like at the grocery store and like put it in your freezer
(00:48):
Yep, because
Yeah, like you never know when you're not even a struggle
But like when you're just gonna want to eat something and not leave the house to go pick up a laundry list of shit or like planet and
pork loin is a your best friend
Yeah, so it freezes really well and and it cooks quickly
(01:08):
Yes, it does so I just found a pork loin in my refrigerator in my freezer. I was like well, holy Hannah. So I'm gonna left it there
Thank God the pork loin fairy came by and left me a pork loin and
That's what they called you in high school
hahaha
The pork loin fairy
That's an asshole. I think I called you that nice cool
(01:31):
You called me many things in high school. You still call me many things
Um, yeah, so we had a pork loin. I said okay, the fuck I'm gonna do with this and um
Sometimes, Mari you just come up with shit on its own. Have you ever had dijon mustard from Trader Joe's?
The thick one. Yeah, the one that comes in the glass jar. Yeah, it's just basically like seeds and like a drop of wine
(01:56):
No, this one no, this is the one without the seeds. Oh, no, I haven't had it. Okay, there's shit fucking delicious
So I always pick up my trade just it's like two dollars three dollars whatever the hell it is
And it's super super spicy like it's a good diesel mustard like a like oxygen gas. It's great and so anyways, I made it really simple
(02:17):
I went ahead and I had to I had to process this thing too
So I had to process the pork loin and I just
Lathered it
And I had nothing in my cabinet. It's like nothing. So I lathered it in this um
This dijon mustard and then I season the fuck out of it
Which is a little bit of salt because diesel mustard kind of salty
So just be careful little bit salt fucked on the pepper
(02:37):
Garlic powder onion powder. That's all I had
Yeah, like all mother-mother-puppers, I just put it like
You know, I don't need like star anise in there
anise your mom's anise
Like fucking multi-generational bullshit like right away
Um anyway, so I went ahead I did that I put it I think I got 400 degrees for like 20 minutes in the big oven
(03:07):
In the big oven. Yeah, so 400 degrees for 20 minutes
So that gave a kind of a crust on the outside and then I reduced it 350
And I let that ride for like 40 minutes and then it did have to go over another 10 minutes
What I did is I took about out back out of the oven and I lathered that fucker again
With the diesel mustard and put it back in and let it go for about another 10-50 minutes
My deal that shit was so fucking good and the thing is I learned that when I cooked with a diesel mustard
(03:31):
It kind of mellowed it out
And it just became this like crispy delicious glaze on top
And talk about a struggle meal. I had
Corn on the cob left in the refrigerator and I had frozen broccoli in the refrigerator in the freezer
and
That was dinner
But that poor coin I sat there and thought to myself
(03:53):
I kind of thought what what you just said right now too where
The importance of going when you go grocery shopping just pick up that one extra thing that throw in the freezer
That you may not use and then you find yourself in a situation like this that it was honestly got a financial situation where
I really just did not want to spend the last few dollars at the grocery store getting something
So I had to get a little creative
(04:15):
I always lived this practice when it came to like wine like I always buy a bottle of wine at the grocery store
So you can like make up a collection because you never know where you're gonna have a bunch of people over
And so but with this
It was great and I don't know it's weird
I felt kind of empowered that I was able to feed myself and Ryan without
having to worry about spending money that I did not have
(04:35):
So
That sounded yummy to me and like my son really likes mustard and he's young
But he's like a mustard freak. It's so weird like he only likes to have mustard on his burgers
He'll dip french fries into mustard
It's interesting
Strange
So I'm like okay, I will absolutely make this so I got my pork loin
And but I made it different because you know
I think a recipe is like a starting point for most things
(05:01):
So I got my Dijon I didn't buy a fancy one. I just got the Walmart brand because it was two dollars
I got that and then I added some brown sugar and I did the seasonings right
I did all this in one bowl to make like a rub
And I put it all in there and then I added some brown sugar
I want to say like two heaping tablespoons or so of brown sugar because I love me some mustard and brown sugar together
(05:25):
I think they're best friends
Like baked beans
Exactly I guess I'm not a big big being person but I guess yes
It does like and it has that flavor profile
And then I slathered it on mine but I made mine in the air fryer because I don't like turning on the big oven for lots of stuff
And then what I did is I put it on there
(05:46):
400 for 20 minutes and then I took it out
I added some more of the glaze
And then I popped it back in for like another 10
And it was oh you know what I did before I did all of this
I stabbed a shit out of it with a knife and I filled it in with garlic cloves
Okay
Which I have to tell you I think made mine really kind of fancy dancey
(06:08):
Because when I cut into it I had like these beautiful pieces of nice soft sweet garlic
And it made it taste really good because it's a small piece of meat right
So that garlic really permeated into the flavor of it
And I put a lot I want to say that I put like perhaps six cloves and I chopped each one and half
So 12 little bits of garlic were inside the loin
(06:31):
Right
And it was just like a garlicky good time it was a little bit of sweet
And I started mine with couscous which I haven't made
I can't even remember the last time I made couscous and I used to make it often because it's a quick side dish
You were a couscous palooza
I did
I did and I made it because it was quick
(06:52):
And then you know what I did use mentioned corn so I bought corn because this time of year obviously the corn is so sweet and yummy
So the way I made corn is I get it in the husk
I shove it in the microwave for two and a half minutes
Then you take it out with a dish towel because it's going to be hot
And then you cut out the part like the little stem part
(07:12):
And then you squeeze it from the other end and it slides right out like it you know it looks like
Go ahead and say it
I don't know
Like a dick with a foreskin or like
But you know it's like it just slides right out
And then it is hot and steamed and to perfection
I cooked my corn on a cob in the air fryer
(07:33):
Stop do it in the microwave
I'm telling you it will change your life
Like but mine didn't have husk on it
Oh yeah you gotta get it without the sauce
I don't have the honey but I do mine in the air fryer
Air fryer is good too because it blisters it a little bit if you put it in the oven
I don't know if you like about it
Delightful
But yeah because I'm man I used to
I would boil it with butter and cream in the water which is a nice way to do it because it does
(07:55):
Flavor the corn nicely
But then it just takes so fucking long man and like corn
I want it. I don't know. I just want side dishes to be fast just in general except for Thanksgiving
Do you put butter on your corn?
Hell yeah I do
I don't
I
Have you ever had it with like the mayo and the cheese like the max
I'm a huge fan
(08:17):
I knew you were gonna be it's so yummy
I'm not a huge fan
No like so corn
I actually like I mean put a little salt and pepper but actually like the taste of it on its own
I think it's like the only vegetable that I don't
Like doctor the fuck up out of it
Well because it's barely a vegetable at this point
Well yeah the cooking and fucking cream and
butter and sugar and gano's whatever else you put in there
(08:40):
um
Yeah, I I don't I actually like the taste of it on its own
Yeah, especially now I mean is really like candy right now. It's so sweet my
Corn was really yummy which I thought it might be too soon but it's not it's it's good now
Oh, I got good corn the other day
I'm really happy with it
So yeah, I think this is good and you can give the mustard treatment to really any protein that you have
(09:02):
Yeah, you know like don't don't chastise me for this but if you're making like let's say chicken cut
Let's or something like that and you don't have egg you can use mustard as a substitute
Well, I chastise you like what the fuck you would I would I
Any fucking listener would hear the things you say to me
No, no, I deserve them
Okay, I'm just a shit
(09:23):
I've done that too. I'm done that with like mayo
as well
Anything sticky I used to make this like 90s recipe where you put like a fuck ton of mayonnaise and Parmesan cheese on chicken and bake it
Really so gross now I think about it. I'm like, oh, what the what the where what you put it?
It was mayonnaise and cheese in Parmesan cheese and you just shove that shit on top
(09:46):
Like a mountain of that shit on top of chicken breast and then bake it
So gross, that's not disgusting
Well, it's not my fault, you know, it was the time of the 90s you know
I'm exactly brownies that we have to undercook so they were palatable by we mean you
It's just a you that was a singular adventure back then
(10:07):
You know, I can eat the whole pan
Girl you would fucking die right now we did that
Yeah, let's discuss you have a diabetic
All right, so this is dinner and then you can make it with my steam corn in the microwave
You should try the steam corn in the microwave y'all or in the air burn yeah, I would try it
(10:28):
I don't buy corn and husks though. I don't have the patience
Well, you don't have to have patience that's the whole point Eric you put that shit in there
And then you cut it off and you slide it out like you don't have to husk it it husks itself
Kind of like they say if you blanch your garlic clove for 15 seconds and boiling water the skin comes right off
Ina garden said it it has to be true. I'm not gonna do it
(10:48):
Ina garden said that well you know what that's like why like what am I gonna need
The Jeffy's expertly party and you don't you know why it's because of the garlic because I'm not gonna do it
Eric like you can buy garlic that's already peeled in a bag like oh look at that
Just like when I bought tangerine somebody peeled in a fucking box and you fucking it fun to me for that
(11:08):
Forever will make fun of you. Everybody has time for that everyone. I'm just saying
Everyone has time to peel the tangerine
You know what you never know I can be thirsty in hundred at the same time really bad and I need a tangerine now
Oh
And you're hipper in the ways oh shit
Okay
(11:28):
Field fruit
God human right as an American to do that. Oh let's not start there. All right
So that's what we want you to make this week go grab your pork loin and make it because pork loin is also inexpensive
Which I like yes, and it's for a while like literally
I had to google it how long I can keep the pork loin frozen because the expression it was quite a while back
(11:51):
So just let you know how long is it?
February
No, no, how long does it stay?
According to google it says I think it's like five or six months and then it actually says pork loin is good in definite
Work is gonna when it's frozen. I mean please google this shit don't
crap
(12:12):
But it says it just loses flavor, but it said that you're you're really within a safe zone like within like five months
Well, you still alive and it was it's been a lease of yeah, I just shouldn't have brains out
well
Well, not because of that
All right you guys we hope you enjoyed this episode don't forget to leave us a five-star review on your favorite podcast player
share us with a friend
(12:34):
Sign up. Oh somebody signed up for our newsletter yesterday. I was like yay
We
We're busy, but we love you and we'll write to you at some point with something
we'll be back next week and
And we'll see you then.
- Bye-bye.
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