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Pork

Pork Loin with White Wine Mustard Sauce

I’m definitely still looking at sauces a lot more at the moment and I’m surprised at how effective some of these really simple recipes are. I can’t believe that I was once ‘afraid’ of trying to cook a sauce…

So last week I went for a red wine sauce with balsamic vinegar and lots of shallots which was lovely with the steak I had in. This week I had a couple of boneless pork loin steaks that needed eating so I thought I’d give this simple white wine mustard sauce a go. I got the recipe of the Epicurious website again and the original can be found here.

Serves 2

Ingredients:

Just add salad…

  • 1 medium shallot
  • Two boneless, pork loin chops (up to 200g each)
  • 1 tbsp vegetable oil
  • 1/2 cup dry white wine
  • 2 tsp whole-grain mustard
  • 3/4 cup veal stock (about 190ml)
  • 1 tbsp unsalted butter

Method of Preparation:

  1. Finely chop your shallot, pat the pork dry and season with salt and pepper.
  2. In a heavy frying pan heat the oil over a moderately high heat until hot (but not smoking) and sauté the pork until just cooked through which should take about 3 1/2 minutes on each side. When your done just transfer the pork to a warm platter and keep warm.
  3. Pour off all but 2 tsp of the pork cooking juices from the pan and sauté the shallot, stirring, for about 15 seconds.
  4. Then add your wine, still over a medium high heat, and simmer until reduced by about half.
  5. Stir in the mustard and stock and continue to simmer the sauce until it has thickened slightly, about 4 minutes.
  6. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
  7. Serve pork with sauce.

Before I tell you how I got on I need to tell you that I’ve changed the recipe a little bit in terms of ingredients. First of all the website lists this as a sauce for 4 but I like a generous amount of sauce and so I say this is for 2. Also, the original calls for 1/2 inch thick pork steaks to be cooked for 4 minutes on each side. I know that if I cook a 1/2 inch pork steak over a medium high heat for 4 minutes on each side it’s going to end up like leather. The steaks I used were about an inch thick and even they were slightly over so I’ve put 3 1/2 minutes for each side on a steak up to 200g. You know your cooker better than I do so you may have to adjust.

Also, I’m not one of those who has jars of different stocks lying around and as veal stock isn’t one of your standard supermarket packet jobs I just opted to use a Knorr vegetable Stock-Pot.

Dinner is Served!

Apart from that, it’s all pretty close to the original ;o)

How did I get on? Really well actually. As soon as the pork was done I put it in the oven on a low heat and got on with the sauce. It took about 12 minutes from pan to plate which actually meant the whole lot got done in about 25 minutes, not the 45 minutes suggested on the website. I put in a littlemore butter than they suggest, probably a tablespoon and a half but you’ve just got to live a little sometimes haven’t you? I was serving it with mixed leaf after all…

Delicious!

I’m really pleased now as I’ve got a simple red wine sauce and this simple white wine sauce. They’re both really tasty, effective and easy to prepare, I wonder what’ll be next?

Discussion

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