Herb-Infused Pork Loin with Mustard Pan Sauce
This Herb-Infused Pork Loin is a mouthwatering centerpiece for any dinner table. Drenched in a flavorful blend of olive oil and two types of mustard, this pork is perfectly roasted to a juicy tenderness. Paired with a rich sauce made from the drippings and elevated with white wine and green peppercorns, this recipe is sure to impress your guests. It's a classic dish that combines simplicity with elegance, making it perfect for holidays or special occasions. Serve it sliced, accompanied by your favorite sides, and watch as everyone enjoys every last bite.
6
Servings
483
Calories
11
Ingredients
Ingredients
Pork Loin
1 (5 lb, bone-in, Frenched, and tied)
Olive Oil
2 tablespoons (N/A)
Dijon Mustard
4 teaspoons (Divided)
Whole Grain Mustard
4 teaspoons (Divided)
Ground Fennel
1 teaspoon (N/A)
Kosher Salt
to taste (N/A)
Black Pepper
to taste (Freshly ground)
All-Purpose Flour
3 tablespoons (N/A)
White Wine
1 cup (N/A)
Chicken Stock
3 cups (Homemade or canned broth)
Green Peppercorns
1/4 cup (In brine, drained)
Instructions
1
Preheat your oven to 400°F (200°C) and allow the pork loin to rest at room temperature for about 30 minutes to ensure even cooking.
2
In a medium bowl, whisk together the olive oil, 2 teaspoons of Dijon mustard, 2 teaspoons of whole grain mustard, ground fennel, kosher salt, and freshly ground black pepper.
3
Place the pork loin, fat side up, in a roasting pan that snugly fits it. Carefully rub the mustard mixture generously over the top and sides of the pork, ensuring an even coating.
4
Roast the pork in the preheated oven for 1 to 1.25 hours, or until the internal temperature reaches 140°F (60°C). This should create a beautifully browned crust.
5
Once done, remove the pork from the oven, transfer it to a cutting board, and cover it tightly with aluminum foil to rest for 20 minutes. This resting period helps the juices redistribute throughout the meat for optimal flavor.
6
While the pork is resting, prepare the pan sauce. Carefully remove all but 1/4 cup of fat from the roasting pan. If necessary, add enough butter to achieve 1/4 cup total fat in the pan.
7
Over medium heat, whisk the flour into the remaining fat in the roasting pan, cooking for 1 minute to create a roux. Gradually add the white wine while scraping up the flavorful brown bits from the bottom of the pan.
8
Add the chicken stock, remaining 2 teaspoons of Dijon mustard, 2 teaspoons of whole grain mustard, green peppercorns, kosher salt, and black pepper.
9
Bring the sauce to a boil, then reduce heat to a simmer for 5 to 10 minutes until thickened and slightly reduced.
10
Remove the strings from the pork roast, slice between the bones for serving, and present warm with the delicious sauce drizzled over the top.
Nutrition Information
30g
Fat
13g
Carbs
33g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Pork Loin with Mustard Pan Sauce?
It is a roasted bone-in pork loin dish featuring a rub of Dijon and whole grain mustards, herbs, and a savory pan sauce made with white wine and green peppercorns.
What cut of pork is recommended for this recipe?
A 5 lb bone-in pork loin that has been Frenched and tied is recommended.
Why should the pork rest at room temperature before cooking?
Allowing the pork to rest for 30 minutes at room temperature ensures more even cooking throughout the meat.
What temperature should the oven be preheated to?
The oven should be preheated to 400°F (200°C).
What ingredients are in the herb rub?
The rub consists of olive oil, Dijon mustard, whole grain mustard, ground fennel, kosher salt, and freshly ground black pepper.
How should the pork be placed in the roasting pan?
The pork loin should be placed fat side up in a roasting pan that fits it snugly.
How long does it take to roast the pork loin?
It typically takes between 1 and 1.25 hours.
What is the target internal temperature for the pork?
The pork is done when it reaches an internal temperature of 140°F (60°C).
Why must the pork rest after roasting?
Resting for 20 minutes under foil helps the juices redistribute, ensuring the meat is juicy and flavorful when sliced.
How do I prepare the roasting pan for the sauce?
Remove all but 1/4 cup of fat from the pan. If there is not enough fat, add butter to reach 1/4 cup total.
How is the roux for the sauce created?
Whisk 3 tablespoons of all-purpose flour into the 1/4 cup of fat over medium heat and cook for 1 minute.
What kind of liquid is used to deglaze the pan?
1 cup of white wine is used to deglaze the pan and scrape up the brown bits.
What are the components of the pan sauce?
The sauce includes the roux, white wine, chicken stock, Dijon mustard, whole grain mustard, green peppercorns, salt, and pepper.
How much chicken stock is needed?
The recipe calls for 3 cups of chicken stock.
What type of peppercorns are used?
1/4 cup of green peppercorns in brine, which should be drained before use.
How long should the sauce simmer?
The sauce should simmer for 5 to 10 minutes until it has thickened and slightly reduced.
When should the strings be removed from the roast?
Remove the strings after the meat has rested and just before you are ready to slice and serve.
How should the pork loin be sliced?
It is best served by slicing between the bones.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
What is the calorie count per serving?
Each serving contains approximately 483 calories.
How much protein is in each serving?
There are 33 grams of protein per serving.
What is the fat content per serving?
There are 30 grams of fat per serving.
How many carbohydrates are in a serving?
There are 13 grams of carbohydrates per serving.
Is ground fennel a key ingredient?
Yes, 1 teaspoon of ground fennel is used in the rub to provide a distinct herbal flavor.
Can I use any type of white wine?
Generally, a dry white wine works best for savory pan sauces like this one.
What are some common tags for this dish?
Tags include pork loin, roast pork, dinner party, holiday meal, and comfort food.
What is the total number of ingredients?
The recipe uses 11 main ingredients.
Is this recipe suitable for special occasions?
Yes, its elegant presentation and rich sauce make it perfect for holidays or dinner parties.
What type of mustard is used in the rub?
A combination of 2 teaspoons of Dijon and 2 teaspoons of whole grain mustard is used for the rub.
What is the purpose of covering the pork with foil while resting?
The aluminum foil helps retain heat while the internal juices redistribute throughout the roast.