Prep 30 mins
Cook 1 hr 15 mins
Ellen Helman is a Boston caterer known as the Uncommon Gourmet and her food is truly uncommon! This is our favorite way to prepare pork loin. Since the sauce is separate, the children will eat the pork while DH and I enjoy the pork with the wonderful sauce. Delicious! (The cooking time for pork has changed over the years so I've added new instructions 11/11),
- 3 lbs pork loin
- 1 1⁄2 cups dry white wine
- 2 garlic cloves, slivered
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup Dijon mustard
- 6 tablespoons boiling water
- 3⁄4 cup extra virgin olive oil
- 2 teaspoons lemon juice
- 1 (14 ounce) can artichoke hearts (not marinated)
- fresh ground pepper
- Preheat the oven to 350°F.
- Place pork loin in shallow roasting pan.
- Rub roast with 1/2 cup white wine.
- Cut random slits in roast; insert garlic slivers into slits.
- Sprinkle roast with thyme, salt and pepper; rub to adhere.
- Roast pork loin 20-25 minutes per pound (1 -1 1/4 hour).
- Baste pork with pan juices every 15-20 minutes.
- After one hour, cover meat with loose foil tent.
- It may be necessary to add 1/2 - 1 cup of white wine to pan if pan juices have dried up.
- When roast is done, transfer to a platter, let sit for 10 minutes.
- Carve into 3/4 inch slices.
- Pour pan juces over all.
- Serve with artichoke-mustard sauce.
- Artichoke-Mustard Sauce:.
- Place the mustard in a bowl.
- Gradually add the water, whisking constantly, until all the water has been incorporated.
- In a slow, stead stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy.
- Stir in pepper and lemon juice.
- Drain and chop the artichokes; stir into the sauce.
- Serve sauce at room temperature.
We used pork tenderloin for this recipe. The roasted pork came out really juicy and tender, with a nice flavor. We liked the artichoke mustard sauce, but kind of liked the pork better without it. This is a really good preparation method for flavorful roast pork. I served with roasted asparagus and gratin potatoes, Recipe #295081 295081. Thanks!