Roast Pork with Artichoke-Mustard Sauce
"One of our favorite ways to enjoy pork is this roast from Ellen Helman, The Uncommon Gourmet. When our children were younger they would eat the pork without the sauce - now they enjoy that too! "
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (138.7 g)
- Calories 320.1
- Total Fat - 29.7 g
- Saturated Fat - 4.7 g
- Cholesterol - 5.5 mg
- Sodium - 152.5 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 1.7 g
- Sugars - 0.1 g
- Protein - 3.4 g
- Calcium - 41 mg
- Iron - 1 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 350°F (180C or gas mark 4).
Step 2
Place pork loin in shallow roasting pan. Rub roast with 1/2 cup white wine. Cut random slits in roast; insert garlic slivers into slits. Sprinkle roast with thyme, salt and pepper; rub to adhere.
Step 3
Roast pork loin 20-25 minutes per pound (1 to 1 1/4 hour). Baste pork with pan juices every 15-20 minutes. After one hour, cover meat with loose foil tent.
Step 4
After one hour, cover meat with loose foil tent. It may be necessary to add 1/2 - 1 cup of white wine to pan if pan juices have dried up. When roast is done, transfer to a platter, let sit for 10 minutes. Carve into 3/4 inch slices. Pour pan juices over all. Serve with artichoke-mustard sauce.
Step 5
While pork roasts make the Artichoke-Mustard Sauce. Place the mustard in a medium mixing bowl. Gradually add the water, whisking constantly, until all the water has been incorporated.
Step 6
In a slow, stead stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy. Stir in pepper and lemon juice.
Step 7
Drain and chop the artichokes; stir into the sauce. Serve sauce at room temperature, ladling it over individual servings of pork.
Tips
No special items needed.
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