Pork Loin with White Wine-Mustard Sauce

Pork Loin with White Wine-Mustard Sauce
Pork Loin with White Wine-Mustard Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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