The original recipe can be found in the November 29, 2011 Woman's Day. It looked so good, I made it the day after the magazine arrived. The sauce is full of flavor but the mustard is not overwhelming, the way Dijon mustard can be. I also substituted a pork loin for the tenderloin called for in the original for one simple reason. The loin was on sale! If you love pork and are looking for make a recipe that is full of fall flavor, this just may be your new go-to recipe.
Ingredients:
1 1.5-2 lb pork loin
3/4 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 TBS olive oil
2 TBS flour
1 cup chicken broth
1/2 cup heavy cream
2 TBS Dijon mustard
2 TBS chopped parsley
Here's how:
Preheat the oven to 425 degrees F.
Season the pork with 1/2 tsp salt and 1/4 tsp pepper.
Heat the olive oil in a large oven safe skillet over medium-high heat.
Brown the pork on all sides.
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| Seasoned meat in the pan |
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| One side done |
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| Last side browning, the ends are left |
Place the skillet in the oven and bake for 50-55 minutes, until the meat reaches 165 degrees F.
Remove the meat from the oven. Place the meat on a cutting board and cover with foil. It will come up to 170 degrees F while sitting. This is the ideal temperature.
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| Pork cooked and sitting on the side |
Stir the flour into the broth, until dissolved. Add to the skillet with the browned pork bits and drippings.
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| Flour and broth added |
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| All mixed up |
Add the apple cider and simmer for 5 minutes, scraping up the browned bits from the bottom of the skillet. Stir occasionally.
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| Cider added |
Add the cream, 1/4 tsp salt, 1/4 tsp pepper and mustard. Cook for one minute.
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| Cream added |
Add the parsley. Turn off the heat.
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| Parsley added |
Slice the pork and serve with sauce over the top.
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| Sauce over the pork and ready to eat |
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