What’s for Sunday Dinner

While trying to figure out what to do for Sunday dinner I looked through a copy of my mother’s recipe books and found one for pork tenderloin with a mustard/port cream sauce.  Didn’t have any tenderloins but I did have a 2-1/2 lb chunk of pork loin in the freezer.  So I improvised.  The original recipe called for roasting until the internal temp hit 155°F.  Must have been an old recipe from some magazine when everyone overcooked pork beyond recognition where you needed a thick juicy sauce to moisturize the meat.  I adjusted the temp down to reflect modern times where pinkish pork doesn’t scare us as much as it used to.  Sunday dinner tonight was: mustard crusted pork loin with braised brussels sprouts and roasted potatoes.

Mustard Crusted Pork Loin with Port Wine Cream Sauce

  • 2-3 lb pork loin
  • ½ C Dijon mustard
  • Flour for dredging
  • 2 Tbs olive oil
  • 4 Tbs butter
  • ½ C minced shallots
  • ¾ C port
  • ½ C heavy cream
  • Salt and pepper

Pre-heat oven to 450°F.  Season pork loin with salt and pepper, then coat with mustard. Dredge mustard coated loin in flour.

On med-high heat stove burner, heat oil with 2 Tbs of butter in an ovenproof sauté/braising pan.  Sear the pork loin on all sides until a golden crust forms.  Place in oven and roast until cooking thermometer reads between 135-140°F.

Remove loin from pan and let rest 10-15 mins.  Place pan back on med-high heat stove burner, add 1 Tbs butter and brown shallots.  Add port wine and simmer, reducing by half.  Whisk in cream and remaining butter.

Slice loin, pour sauce over pork, and serve.


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