Barefoot Contessa Pork Loin - Ina Garten
photo by Ms B.
- Ready In:
- 11mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 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
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
RECIPE SUBMITTED BY
Zanna_409104061
Dallas, TX
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.