Herb Mustard Pork Loin with Cream Sauce

Pork loin. It’s a good go-to meat; it feeds the three adults of the Cleverly Named Household just right, it freezes well, it thaws quickly, its flavor is versatile. It also gets really, really boring, so I’m always glad to find things to do with it that aren’t “salt, pepper, roast.” This isn’t my favorite (so far, that probably goes to the Greekish one, which is lemon and oregano and salt and pepper and garlic and olive oil), but it’s certainly nice, and the work to reward ratio is pretty good — the cream sauce is fancy looking without being much work at all, particularly if you’re already making a side dish like lima beans on the stove (which is what I served with this, along with some leftover bread). Roommates were pretty fond of them, even though neither of them are huge mustard eaters.

Herb-Mustard Roasted Pork Loin with Mustard Cream Sauce, adapted from Budget Bytes

Marinade:
1 pork loin, about 1 lb.
2 Tbsp. Dijon mustard
2 Tbsp. brown mustard
1 Tbsp. olive oil
3 sprigs fresh thyme
1/4 c. chopped parsley
2 cloves garlic, minced or grated

Sauce:
1 medium shallot
1 tsp. olive oil
1/2 c. stock
2 sprigs fresh thyme
1 Tbsp. Dijon mustard
1/2 c. sour cream
Salt and pepper to taste

The night before, mix the mustards, olive oil, thyme, parsley and garlic in a bowl and smear them on the pork loin. Tuck it in a plastic bag and refrigerate overnight.

Preheat the oven to 375F and spray a baking dish. Deposit the pork loin therein and stick a thermometer in it. When the oven is preheated, pop it in and bake it for around 35 minutes, until the thermometer hits 155-160.

Meanwhile, shortly before the pork gets done, dice the shallot and warm the olive oil in a smallish skillet. Once the oil is shimmering, cook the shallot until it’s nice and soft and maybe a wee bit caramelized. Add the stock, thyme and mustard, simmering for about ten minutes; it will reduce, and that’s okay. Kill the heat (and remove the pan from the burner, if you’re using a stove that retains a lot of its heat) and whisk in the sour cream. Taste for salt and pepper.

Rest the pork loin for about ten minutes after taking it out of the oven to let the juices become friends with the meat again, then slice on the bias in about 1/2″ pieces. Sauce and serve!

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~ by iliadawry on 10 August 2012.

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