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.

Jul 31, 2024