Make this a pantry staple. It's usually right next to the regular Lea & Perrins. It's an amazing basting sauce for chicken and pork. It brings big taste!
In a small bowl, mix the mustards, Lea & Perrins, lemon juice, and scallions together. Add in the fennel seeds.
Add in the ground cinnamon. Set the sauce aside. Season the pork loin with Kosher salt and freshly ground black pepper.
Heat the oil in a large oven-proof skillet over medium-high heat. Sear the pork loin on all sides, approximately 3 to 4 minutes per side. Brush the mustard sauce on the tenderloin. Be generous, this is big flavor baby!!
Roast the tenderloin in the pre-heated 350 degree oven for about 25 to 30 minutes, until the internal temperature reaches 160 degrees. Ok, I went over just a bit, my bad.
Remove from the oven, tent with foil and allow it to rest for about 10 minutes before slicing.
Low fat, big flavor, not a heavy meal; perfect for Spring.
I wish all of you a joyous and happy Easter! I will do my best to get around commenting and appreciate all of your visits and comments.