Roast pork w/ mustard sauce
05-19-2009, 09:00 AM
#1
Fork Horn
Thread Starter
Join Date: Jan 2009
Location: Central Texas
Posts: 170
Roast pork w/ mustard sauce
My wife and I have a very agreeable arrangement regarding my hunting. I kill it, I clean it, I cook it. She's pretty good about eating it. I have some friends whose wives won't touch anything that didn't come directly from the grocery store. Anyway I thought I'd share a recipe I tried recently that turned out pretty well.
Roast Pork with Mustard Sauce
1 c. red or port wine
¼ c. dijon or stone ground mustard
2-3 beef bullion cubes
¼ c. brown sugar
1 TBS. butter
Pan drippings
After you've roasted your pork (I roasted mine in the same skillet I used to sear it in and then carefully made the sauce in the same skillet) remove it to a dish and cover with a lid to keep it warm. In the skillet add the 1 c. of wine, the mustard, and the brown sugar stirring with a wooden spoon or spatula to lift off the brown bits remaining in the pan. Simmer the mixture until it reduces by half.
Add the beef bullion and continue to simmer depending on how thick you want the sauce to be. Then add the butter and stir until your sauce becomes silky. Drizzle over medallions and serve.
I use a digital meat thermometer to make certain the pork is sufficiently cooked. I use 160°F as my minimum acceptable internal temperature to avoid trichinosis.
Es war köstlich !! It was delicious !!
Roast Pork with Mustard Sauce
1 c. red or port wine
¼ c. dijon or stone ground mustard
2-3 beef bullion cubes
¼ c. brown sugar
1 TBS. butter
Pan drippings
After you've roasted your pork (I roasted mine in the same skillet I used to sear it in and then carefully made the sauce in the same skillet) remove it to a dish and cover with a lid to keep it warm. In the skillet add the 1 c. of wine, the mustard, and the brown sugar stirring with a wooden spoon or spatula to lift off the brown bits remaining in the pan. Simmer the mixture until it reduces by half.
Add the beef bullion and continue to simmer depending on how thick you want the sauce to be. Then add the butter and stir until your sauce becomes silky. Drizzle over medallions and serve.
I use a digital meat thermometer to make certain the pork is sufficiently cooked. I use 160°F as my minimum acceptable internal temperature to avoid trichinosis.
Es war köstlich !! It was delicious !!
