Creamy Mustard Pork Loin
- π 3 lb pork loin
- π§ 2 tsp garlic powder
- π§ 2 tsp onion powder
- πΆοΈ Β½ tsp smoked paprika
- π§ 2 ΒΌ tsp kosher salt
- πΏ Β½ tsp black pepper (40 cracks)
- π« 2 tbsp light olive oil
- π« 1 tbsp olive oil
- πΏ 1 tbsp fresh rosemary, chopped
- πΏ 1 tbsp fresh thyme, chopped
- π 1 cup chicken broth
- π§ 1 tbsp unsalted butter
- π§ ΒΎ cup finely minced onion
- π§ ΒΌ tsp kosher salt
- πΎ 3 tbsp flour
- π 1 cup chicken broth
- π· 4 tbsp broths or white wine
- π₯ 1 tbsp grainy or Dijon mustard
- π₯ Β½ cup heavy cream
- πΏ Β½ tsp freshly ground black pepper
- π 1 tbsp soy sauce
- π₯ Pan drippings from skillet after roasting (fat skimmed off)
An elegant yet simple American pork dish featuring seared pork loin with a creamy mustard pan sauce, perfect for any occasion.
This elegant yet straightforward American/Western pork dish is perfect for any occasion. The combination of seared pork loin, oven roasting, and a creamy mustard pan sauce creates a flavorful, tender main course that's impressive enough for guests while still being manageable for a weeknight dinner.
Ingredients
For the Pork:
π 3 lb pork loin
π§ 2 tsp garlic powder
π§
2 tsp onion powder
πΆοΈ Β½ tsp smoked paprika
π§ 2 ΒΌ tsp kosher salt
πΏ Β½ tsp black pepper 40 cracks on a pepper mill
π« 2 tbsp light olive oil
For Roasting the Pork:
π« 1 tbsp olive oil
πΏ 1 tbsp fresh rosemary, chopped 1 tsp dried
πΏ 1 tbsp fresh thyme, chopped 1 tsp dried
π 1 cup chicken broth
For the Pan Sauce:
π§ 1 tbsp unsalted butter
π§
ΒΎ cup finely minced onion
π§ ΒΌ tsp kosher salt
πΎ 3 tbsp flour
π 1 cup chicken broth
π· 2 tbsp broth or white wine 2 tbsp additional chicken broth
π₯ 1 tbsp grainy or Dijon mustard
π₯ Β½ cup heavy cream
πΏ Β½ tsp freshly ground black pepper
π 1 tbsp soy sauce
π₯ Pan drippings from skillet after roasting, fat skimmed off
Instructions
1- Preheat Oven:
- Preheat your oven to 375Β°F (190Β°C).
2- Prepare Pork:
- Pat the pork loin dry.
- Blend garlic powder, onion powder, smoked paprika, kosher salt, and black pepper in a small bowl.
- Rub this seasoning blend all over the pork loin uniformly.
3- Sear Pork:
- In a skillet, heat light olive oil over medium-high heat for 2 minutes.
- Sear the pork loin on each side for 4 minutes until it forms a deep golden-brown crust.
4- Prepare for Roasting:
- In another small bowl, mix olive oil, rosemary, and thyme.
- Rub this herb-oil mixture over the seared pork loin.
5- Roast:
- Place the seasoned pork loin in a roasting pan.
- Pour chicken broth around it and roast in the preheated oven until the pork's internal temperature reaches 140Β°F, about 25β35 minutes.
6- Rest:
- Remove pork and tent with foil; let it rest for 15 minutes to reach a final internal temperature of about 145Β°F.
7- Sauce Preparation:
- In a saucepan, melt butter over medium heat.
- Add minced onion and kosher salt, sautΓ© until the onion is soft, around 5 minutes.
8- Roux:
- Stir in flour, cooking for 1β2 minutes for a light golden roux.
9- Whisk in Liquids:
- Slowly whisk in chicken broth and wine/broth into the roux, avoiding lumps.
10- Add Flavor:
- Mix in mustard, heavy cream, black pepper, soy sauce, and pan drippings.
- Cook, simmering gently for about 3β4 minutes until slightly thickened.
11- Serve:
- Slice pork loin and generously drizzle with the creamy mustard sauce.
Prep Time: 20-25 minutes
Cook Time: 25-35 minutes plus 8 minutes searing
Resting Time: 15 minutes
Total Time: 60-70 minutes
Servings: 6
Nutrition (per serving): Calories: Approx. 430, Protein: 35g, Fat: 30g, Carbohydrates: 15g
Equipment:
- Skillet
- Roasting pan
- Aluminum foil
- Fat separator
- Saucepan
- Whisk
- Wooden spoon
Cooking Tips
- Dry pork thoroughly for the best sear.
- Fresh herbs enhance flavor but can be substituted with dried.
- Tenting with foil helps redistribute juices.
- Use a fat separator to avoid excess fat in the sauce.
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