Pork Loin with Mustard Sauce
Recipe for preparing pork loin served with a creamy Dijon mustard sauce with hints of white wine and shallots.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
12
Servings
- 2 tablespoons olive oil
- 5 tablespoons butter
- 1 teaspoon shallot, chopped
- 1/4 cups white wine
- 1 cup chicken bullion
- 3 tablespoons Dijon mustard
- 2/3 cups thick cream
- 1 teaspoon basil, chopped
- 1 teaspoon parsley, chopped
- 1 kilo pork loin
- chives, chopped for garnish
Preparation
1h 50 mins
0 mins
Medium
- Season the loin with salt and pepper. Sear the pork loin in a large skillet with 2 tablespoons of olive oil and 2 tablespoons of butter. Lower the heat, cover it, and cook for 10 minutes.
- Transfer to the oven and let it cook with a meat thermometer until it registers 155°F (70 degrees Celsius).
- While the loin is in the oven, make the sauce. Add the remaining butter and sauté the shallot. Add the wine, broth, and Dijon mustard. Let it reduce by half. Add the cream and basil and allow it to thicken. Stir in the parsley, and season with salt and pepper.
- Baste the loin and serve it with sauce and the chopped scallions on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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