I have already written this entire post already; however, it was erased by my stupid phone. So I will try my best to re-write this. Saturday, I treated my hubby to an at home date. I meant to cook it entirely from Julia’s book; however, the roasted pork loin would have taken two hours!!! So I pan sauteed the pork but made the scalloped potatoes with garlic and milk. It was pretty good. We drank wine, talked, ate, and enjoyed each other’s company. Then we ate cookies and milk for dessert. There are times that this can be planned and others when you least expect it. This recipe is a bit more involved that most of mine, but cooking it toke me about one hour.
Pan Sauteed Pork Loin
Salt and Pepper
Onion Powder (I used toasted)
Heat the oil over medium high heat. Dry the loin throughly, and sprinkle with salt, pepper, the mustard, and onion powder (completely to your own taste). Brown slightly on all sides. Then reduce heat and add chicken stock or wine to keep it simmering.
1 1/2 cup Half and Half
2 Tbsp tomato paste
2 Tbsp dry mustard
Salt and pepper
Bring the cream to a boil and season with salt and pepper. Reduce by half. The blend in the tomato paste and dry mustard. Place aside.
1/4 cup wine
1/3 cup Parmesan cheese
After the pork is slightly pink in the center or internal temperature is 160-180 degrees, set aside to rest and redistribute the juices. Pour the wine and deglaze the pan. Add the cream mixture and boil until desired thickness is obtained. Add the cheese and stir. Season according to taste.
Slice the pork about 1/2 inch thick. Serve with sauce.
Serves about 3-4.