Roast Pork With Artichoke-Mustard Sauce
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 3 lbs pork loin
- 1 1⁄2 cups dry white wine
- 2 garlic cloves, slivered
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 teaspoon dried thyme
- 1⁄4 cup Dijon mustard
- 6 tablespoons boiling water
- 3⁄4 cup extra virgin olive oil
- 2 teaspoons lemon juice
- 1 (14 ounce) can artichoke hearts (not marinated)
- fresh ground pepper
directions
- Preheat the oven to 350°F.
- Place pork loin in shallow roasting pan.
- Rub roast with 1/2 cup white wine.
- Cut random slits in roast; insert garlic slivers into slits.
- Sprinkle roast with thyme, salt and pepper; rub to adhere.
- Roast pork loin 20-25 minutes per pound (1 -1 1/4 hour).
- Baste pork with pan juices every 15-20 minutes.
- After one hour, cover meat with loose foil tent.
- It may be necessary to add 1/2 - 1 cup of white wine to pan if pan juices have dried up.
- When roast is done, transfer to a platter, let sit for 10 minutes.
- Carve into 3/4 inch slices.
- Pour pan juces over all.
- Serve with artichoke-mustard sauce.
-
Artichoke-Mustard Sauce:
- Place the mustard in a bowl.
- Gradually add the water, whisking constantly, until all the water has been incorporated.
- In a slow, stead stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy.
- Stir in pepper and lemon juice.
- Drain and chop the artichokes; stir into the sauce.
- Serve sauce at room temperature.
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Reviews
-
We used pork tenderloin for this recipe. The roasted pork came out really juicy and tender, with a nice flavor. We liked the artichoke mustard sauce, but kind of liked the pork better without it. This is a really good preparation method for flavorful roast pork. I served with roasted asparagus and gratin potatoes, Recipe #295081 295081. Thanks!
RECIPE SUBMITTED BY
Acerast
United States
I've been a member since 2001.