Mustard-Crusted Pork Loin with Herb Pan Sauce
"It is important not to over cook the loin, a fairly lean cut of meat. Be sure to use an instant-read thermometer to gauge the internal temperature. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'"
Ingredients
Nutritional
- Serving Size: 1 (592.7 g)
- Calories 1301.5
- Total Fat - 94 g
- Saturated Fat - 17.9 g
- Cholesterol - 343.1 mg
- Sodium - 1416.6 mg
- Total Carbohydrate - 5.9 g
- Dietary Fiber - 1.5 g
- Sugars - 3.3 g
- Protein - 103.3 g
- Calcium - 118.3 mg
- Iron - 5.1 mg
- Vitamin C - 1 mg
- Thiamin - 2.3 mg
Step by Step Method
Step 1
Season pork with combined garlic, bay leaf, mustard and thyme in a large bowl or zip lock bag; add meat and turn to coat evenly.
Step 2
Let rest at room temperature for 30 minutes, or refrigerate up to overnight, turning pork occasionally.
Step 3
Preheat oven to 350º.
Step 4
Place the mustard seeds on a baking sheet.
Step 5
Remove the meat from the bowl, season with salt & pepper, and roll it in the mustard seed to coat evenly.
Step 6
Place the roast in a shallow roasting pan - Roast until an instant-read thermometer inserted in the center registers 140-145º, 1 hour to 1 hour 15 minutes (the pork will be slightly pink in the center-this is desirable).
Step 7
Remove from the oven and transfer to a warm platter, cover loosely with foil and let rest for 10-15 minutes to let the juices redistribute (temp will rise to 150º)
Step 8
Remove all but a couple tablespoons of fat from the roasting pan and place the pan on the cooktop over medium heat.
Step 9
If there is no fat, add 2 T canola oil; add the shallots and saute til soft, about 2 minutes.
Step 10
Add the white wine and cook until reduced by half, 3-5 minutes, then add chicken stock and increase heat to high, scraping with a wooden spoon to loosen browned bits.
Step 11
Cook until sauce is slightly reduced, about 5 minutes.
Step 12
Thinly slice pork and transfer to a warmed serving platter.
Step 13
Pour any accumulated pork juices from the cutting board into the roasting pan and stir to combine, decrease heat to medium; taste and adjust for seasoning with salt & pepper.
Step 14
To finish the sauce with butter: remove skillet from the heat, and whisk in butter one piece at a time, taste and adjust seasoning.
Step 15
Spoon sauce over pork slices, serve immediately.
Tips
No special items needed.