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Recipe

Loin with Herbs in Mustard Sauce

6 mins
Half
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Try this delicious loin with parsley, basil, thyme, white wine and Dijon mustard.
Learn more about H-E-B

Ingredients

40 portions
  • 1 kilo pork loin
  • 1 cup basil
  • 1 olive oil, HEB
  • 1/2 sticks butter
  • 1 cup chicken consommé
  • 1 cup dry white wine
  • 1 tablespoon flour, Economax
  • 2 tablespoons Dijon mustard
  • 1/2 cups thick cream
  • 1/2 onions, in slices
  • 1 clove garlic
  • 1 pinch black pepper

Preparation

Open the loin and lightly flatten it, put the cup of chopped herbs, a little salt and pepper and roll it along. Tie it with cord to cook.
Fry the loin in the butter and olive oil until it is golden brown together with slices of onion, 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 putting more if necessary. Halfway through cooking, add the mustard.
Once cooked, let cool in the same liquid, remove it and slice it
Strain the juice and put it back in a cacerolita, stir the cream, and bathe the loin with this sauce.

PRESENTATION

Garnish with Chinese parsley

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
188.5
kcal
9.43%
Carbohydrate, by difference
5.6
g
1.87%
Protein
13.8
g
27.6%
Total lipid (fat)
11
g
16.92%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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