Barefoot Contessa Pork Loin - Ina Garten

"Very good. I can't believe what a great chef she is."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
11mins
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Ms B.
    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.
     
  2. Kelly M.
    This is amazing, you dont even know its mustard or fennel seeds and then there's the sauce.....so delish and comforting. Made with roasted carrots and Ina's carmelized Shallots. How bad can that be! xo
     
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RECIPE SUBMITTED BY

I have taught myself how to cook since college and my advice about cooking is to keep practicing, try all sorts of cookbooks and different recipes, and don't be afraid to fail--you'll always learn something from it (of course, I'm a teacher so it makes sense that I believe that). I moved to Dallas 3 years ago and I love the ready availability of genuine Mexican food in the area. It's the one kind of cuisine I've never tried to make myself because the restaurants in my area are so good. I love movies, music from the 70's and 80's, animals, and beautiful weather.
 
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