Pork Loin with Hard Cider Pan Sauce

For the spice Rub
1 tbsp. Paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. dry mustard
1.5 tsp. Salt
1 tsp freshly ground black pepper
1/4 tsp. Cayenne

For the Pan Sauce
1 cup hard cider or apple juice (I used cider)
1/4 cup Dijon or Creole mustard
1 tbsp. Worcestershire sauce
1 tbsp. Tomato paste
1-2 dashes of hot sauce
1/4 Evaporated skim milk (in place of heavy cream)

To make the spice rub, in a small bowl, mix together the paprika, garlic powder, onion powder, dry mustard, salt, black pepper and cayenne. Slash the edges of the pork in 2 or 3 places to prevent curling. Sprinkle the rub all over the chops and let stand at room temperature for at least 15 minutes and up to 1 hour.

To make the pan sauce, add the cider to a pan. Bring to a boil and cook, stirring often, until reduced by half, about 5 minutes. Reduce the heat to medium an dwhisk in the Dijon mustard, Worcestershire sauce, tomato paste, and Tabasco. Cook for 2-3 mins longer, whisking often. Remove from the heat and whisk in the cream.

To Freeze: Freeze in freezer safe container

To Reheat: Defrost completely. Coat the bottom of a large, heavy frying pan with the olive oil and heat over medium-high heat. Add the pork, in batches if necessary to avoid crowding, and cook until lightly browned, about 3 mins on each side. Reduce heat to medium and cook for 5-7 mins longer, turning once or twice. When meat is cooked, add pan sauce to the pan and deglaze. Serve over pork.