Dijon Pork Loin With Cognac Cream Sauce

Recipe by FoodieFinn
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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