Pork Loin with White Wine-Mustard Sauce

By laurie-2

Ingredients

• 1 medium shallot
• four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
• 1 tablespoon vegetable oil
• 1/2 cup dry white wine
• 2 teaspoons whole-grain mustard
• 3/4 cup veal stock (6 fluid ounces)
• 1 teaspoon unsalted butter

Preparation

Step 1

Finely chop shallot. Pat pork dry and season with salt and pepper. In a skillet heat oil over moderately high heat until hot but not smoking and saut頰ork until just cooked through, about 4 minutes on each side. Transfer pork to a warm platter and keep warm, covered.

Pour off all but 2 teaspoons fat from skillet and saut頳hallot, stirring, 15 seconds. Add wine and simmer until reduced by about half. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.

Serve pork with sauce.