Loin with Herbs in Mustard Sauce
Try this delicious Loin with parsley, basil, thyme, white wine, and Dijon mustard.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
40
Servings
- 1 kilo pork loin
- 1 cup basil
- 1 olive oil, H-E-B
- 1/2 sticks butter
- 1 cup chicken bullion
- 1 cup dry white wine
- 1 tablespoon flour, Economax
- 2 tablespoons Dijon mustard
- 1/2 cups thick cream
- 1/2 onions, sliced
- 1 clove garlic
- 1 pinch pepper
Preparation
6 mins
0 mins
Medium
- Open the loin and gently flatten it, add the cup of chopped herbs, a little salt and pepper, and roll it up lengthwise. Tie it with kitchen twine.
- Fry the loin in butter and olive oil until golden brown along with onion slices, garlic, and flour.
- Once golden, add the broth and white wine, cover it, lower the heat, and let it cook for 30-45 minutes, checking that the liquid does not evaporate and adding more if necessary. Halfway through cooking, add the mustard.
- Once cooked, let it cool in the same liquid, take it out and slice it.
- Strain the juice and return it to a small saucepan, stir in the cream, and drench the loin with this sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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