Dijon Pork Loin With Cognac Cream Sauce
photo by mersaydees
- Ready In:
2 pork servings
- 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.
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Wow this is one of the best dishes we've ever made! So elegant, very rich. We made it for company and I'm glad we did. We used quarter loin chops and served it with plain basmati rice and sweet and sour cabbage (Recipe #187086) which was a really excellent balance to the richness of the pork. Will make again and again, thanks!
Five stars are from my husband...I don't eat meat. He'd been wanting a good pork entree, and this hit the spot! I served it with a yellow squash souffle, balsamic-roasted sweet potatoes, and baby lima beans. Plenty of vegs for me, and all that tender flavorful piggy for HIM! Will make this for da man again, for sure!
RECIPE SUBMITTED BY
A fanatic over Food Network, cookbooks, and wine. Daydreams consist of flavor profiles, and wine pairings. Alas, its just a passion. My regular job is working at a high end grocery store. Oh, and I am a hardcore Finnish fanatic, I am born in Canada, but hold dual citizenship, my parents moved to CAN just months before I was born. I daydream of winning the lottery and being able to jet off to Italy for a cooking vacation! Also, I collect cookbooks..and am up to something like 150..although its not the #, Its the quality..and the inspiration I get from them..they are reference material.