This recipe for roasted pork loin with a mustard sauce is an inexpensive meal that delivers great flavor. The dish is cooked in two stages: first on the stovetop and then in the oven.
Special Equipment:
Large oven-safe straight-sided skillet
Ingredients:
- 1 two-pack of pork loin
- Salt and pepper
- 3-4 tablespoons of refined olive oil
- 1/2 cup white wine (Chardonnay)
- 3 cloves of garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon of rosemary (transcribed as tarragon but corrected to rosemary)
- Salt and pepper to taste
- Optional: 4 to 5 ounces sliced mushrooms
Directions:
- Prepare the Pork
Preheat your oven to 375°F.
Remove any excess fat or silver skin from the pork loins.
Season the pork loins on all sides with salt and pepper.
- Sear the Pork
Heat a large, high-sided, oven-safe skillet over medium heat.
Add 3 to 4 tablespoons of refined olive oil to the pan and let it warm up. Avoid using extra virgin olive oil as it will burn.
Place the pork loins in the skillet. Sear them for about 5 to 6 minutes total, turning occasionally to brown each side.
- Roast the Pork
Once seared, turn off the heat on the stovetop.
Insert a probe thermometer into the thickest part of the largest pork loin, making sure it’s in the middle.
Place the entire skillet into the preheated oven.
Roast until the internal temperature reaches 145°F, which is the safe eating temperature for pork. This should take about 15-20 minutes.
Once the pork reaches the correct temperature, carefully remove the skillet from the oven using an oven mitt, as the handle will be hot.
Transfer the pork to a plate and tent it with aluminum foil to keep it warm.
- Prepare the Sauce
Return the skillet to the stove and turn the heat back on.
Pour in about 1/2 cup of white wine to deglaze the pan, scraping up all the browned bits (fond) from the bottom. Let the wine reduce by about half.
Add the minced garlic and cook for about 30 seconds, until fragrant.
Pour in the chicken broth and turn the heat up to medium-high.
Before the broth gets too hot, whisk in the heavy cream to prevent scalding.
Add the Dijon mustard and rosemary, and any optional mushrooms.
Bring the sauce to a boil and let it thicken slightly.
Taste the sauce and season with salt and pepper as needed.
Reduce the heat to medium-low and let it simmer while you slice the pork.
- Serve
Slice the pork loins into 3/4 to 1-inch thick pieces, cutting on a slight bias to make them appear larger.
Arrange the sliced pork on a serving dish.
Ladle the mustard sauce over the pork.
Serve the dish immediately and enjoy.
