Enjoy moist, succulent braised pork loin roast with a sauce made from white wine, freshly ground mustard seeds and a dollop of Dijon mustard. It’s full of flavor, like an imported French whole-grain mustard, with a hint of sharpness that balances the sweetness of the pork.
f you don’t have a mortar and pestle to crush the mustard seeds with, use a coffee grinder or put them in a plastic zip lock bag and run a rolling-pin over them. According to the USDA, pork steaks, chops and roasts can safely be consumed after they reach a minimum internal temperature of 145° F (63° C), as long as they are allowed to rest for at least 3 minutes before serving.
Braised Pork Loin with Mustard Sauce
Serves 5 to 6, adapted from Gourmet
2 to 2 1/2 pound (900 to 1125 grams) boneless pork loin roast
2 tablespoons (30 ml) olive oil
1/2 cup (120 ml) dry white wine
4 teaspoons (20 ml) mustard seeds, crushed
1 tablespoon (15 ml) water
2 teaspoons (10 ml) cornstarch
1 1/2 teaspoons (7.5 ml) Dijon mustard
Salt and pepper to taste
Preheat the oven to 350° F (177° C). Pat the pork dry with paper towels, then season the pork with salt and pepper. Use a heavy, dutch oven style pan with a tight-fitting lid, and heat the oil over medium-high heat. Brown the pork, then transfer it to a plate. Pour off all but 1 tablespoon of the fat in the pan. Add the wine and crushed mustard seeds, stirring to combine, then return the meat to the pan. Place a meat thermometer in the center of the roast. Bring the liquid to a boil, then cover the pan and put it in the preheated oven. Bake for 55 minutes, or until the thermometer registers 155° F (69° C). Remove the roast from the pan and let it rest for 10 minutes.
Skim off the fat from the pan juices if there’s an excessive amount, then stir the water and cornstarch until smooth. Add the mixture to the pan juices and whisk until smooth. Bring the sauce to a boil and continue whisking until it thickens. Whisk in the mustard, then add salt and pepper to taste. Slice the pork and serve it with the mustard sauce.