Herb Roasted Pork Loin

Last night I had a couple of people over for Dexter and pork.  This recipe comes from Cole and is part of a larger recipe book he is working on.  I was expecting 8 or 9 people over so made 4 pounds, but it turned out only about 5 showed so I ended up with 2 extra pork loins (which means tasty cuban sandwhiches in the days to come).

I am naturally fearful of recipes that call for dijon mustard because way too many things do (I’ve seen “authentic” beef strogonoff recipes with it, I’m pretty sure peasants in Russia did not have dijon) but the pork turned out really really good, very moist and flavorful.  The herbs definitely came through in the pork and complimented the  tang of the mustard.  To go with it Will made some green beans and onions in butter and we also had wild rice with walnuts and raisins.

Serves Eight

For Pork
4 lbs pork loin
1 3/4 tsp salt
1 1/2 tsp pepper
1 T olive oil
6 sprigs rosemary
8 sprigs thyme
8 sprigs savory
8 sprigs sage
5 shallots, finely chopped
4 cloves garlic, minced
3 T Dijon mustard

For Sauce
1/3 C dry vermouth
2 tsp Dijon mustard
2 C chicken broth
1 1/2 T butter
1 1/2 T flour

Making It
1. Preheat oven to 350 degrees.
2. Coat the pork in salt and pepper and heat some oil in our broiler ban over a burner.  Put in the tenderloin and brown on all sides for a few minutes.
3. Place half the herbs on a broiler rack and put the pork on top.  Mix shallots, garlic, oil and dijon and smear the mixture all over the pork.  Put in the oven fat side up.
4. Cook about an hour (until thermometer reads about 155-160).  Put the remaining herbs on top, tossed in some oil, and cook about 5 more minutes.
5. Pull out pork and set aside to rest about 15 minutes while you make the sauce in the bottom of the broiler pan.
6. Put the broiler pan back over a burner on medium.  Add vermouth and dijon, scrape brown bits off bottom of pan.
7. Melt butter and whisk in flour.  Add to the vermouth mixture and simmer till thick.
8. Serve pork with sauce.

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