Recipe by FoodieFinn
Dijon crusted Pork Loin with Cognac Shallot Cream Sauce(makes enough for 2 people)
Top Review by mersaydees
Very quick, delicious, and satisfying. I like dishes like this that do not require noodles or rice as a base for the sauce; this sauce is really for the meat. Thanks, FoodieFinn! Made for PAC Spring '09.
- 1 tablespoon butter
- 3 tablespoons extra virgin olive oil
- 2 boneless pork loin chops
- 3 tablespoons whole grain Dijon mustard
- 1 large shallot
- 2 tablespoons cognac
- 150 ml whipping cream
- salt & fresh ground pepper
Directions See How It's Made
- Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
- Trim fat off chops, slather oil on both sides
- salt and pepper both sides.
- Pat mustard on both sides to create a 'crust'.
- Fry oil and butter in pan until little bubbles appear on medium high heat
- Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
- add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
- reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
- serve on pork
- Enjoy with oven roasted herb potatoes, and honey glazed carrots.
- wine pairing- crisp cold Sumac Ridge Guwertztraminer.