For the culinary-inclined lizards, dinner tonight starts with this recipe for Maple-Mustard Glazed Chicken and makes the following changes:

Subbing in boneless center thin cut pork loin for the chicken (and cutting the oven time down to 7 minutes).

Switching to 1/8 - 1/4 cup chicken broth, 1 tbsp syrup, 2 tbsp cider vinegar, and 2 tbsp mustard.

You get just a hint of the sweetness, the mustard goes really well with the pork, and it’s really well cooked. I serve with roasted potatoes and veggies.

The husband says it’s one of his favorite ways of having pork and he’s from NC. (And he is actually honest with me about my cooking, because he has to eat it on a regular basis.)