Mustard-Crusted Pork Loin with Herb Pan Sauce

30m
Prep Time
1h
Cook Time
1h 30m
Ready In

Recipe: #1424

October 26, 2011



"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'"

Original is 5 servings

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.

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