Prep 10 mins
Cook 1 min
Very good. I can't believe what a great chef she is.
- 1 (5 lb) pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
- 2 tablespoons olive oil
- 4 teaspoons Dijon mustard, divided
- 4 teaspoons whole grain mustard, divided
- 1 teaspoon ground fennel
- kosher salt
- fresh ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup good white wine
- 3 cups homemade chicken stock, recipe follows or 3 cups canned broth
- 1⁄4 cup green peppercorns in brine, drained
- Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
- Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
- For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
- Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
I prepared this with a boneless pork loin and didn't include the green peppercorns in the sauce, as I didn't have access to any. It was wonderful comfort food served with Recipe #75679 and glazed carrots on a Fall Sunday.