Frenched and Tied Pork Loin by Barefoot Contessa Ina Garten
Savor the exquisite flavors of this Frenched and Tied Pork Loin, a culinary masterpiece by the renowned Barefoot Contessa, Ina Garten. Succulent pork loin seasoned to perfection, roasted to juicy perfection, and elegantly paired with a delectable sauce. Elevate your dining experience with this impressive dish that is sure to leave a lasting impression.
Ingredients
Ingredients for Frenched and Tied Pork Loin | |
|---|---|
| 1 | Frenched and tied pork loin, bone in (about 5 pounds, 10 bones) |
| 2 | tablespoons olive oil |
| 4 | teaspoons Dijon mustard, divided |
| 4 | teaspoons whole grain mustard, divided |
| 1 | teaspoon ground fennel |
| kosher salt | |
| fresh ground black pepper | |
| 3 | tablespoons all-purpose flour |
| 1 | cup good white wine |
| 3 | homemade chicken stock, recipe follows or canned broth |
| ¼ | cup green peppercorns in brine, drained |
Instructions
For the Pork Loin | |
|---|---|
| 1. | Preheat the oven to 400 degrees F. |
| 2. | Allow the pork to stand at room temperature for 30 minutes. |
| 3. | Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. |
| 4. | In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, kosher salt, and fresh ground black pepper. |
| 5. | Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. |
| 6. | Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes. |
For the Sauce | |
| 1. | Remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. |
| 2. | Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. |
| 3. | Add the wine and scrape up all the brown bits from the bottom of the pan. |
| 4. | Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, kosher salt, and fresh ground black pepper. |
| 5. | Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. |
| 1. | Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 928 kcal |
| Protein | 81.5 g |
| Fat | 59.1 g |
| Carbohydrates | 5.5 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
Published on Jul 31, 2024 by Luminița