Bone-in Pork Loin with Dijon Sauce Recipe

I peeled and chopped the vegetables and let the marinated pork come to room temperature. And, just like that, into the oven it all went. Talk about easy!

An hour and a half later we were feasting on an herbed bone-in pork loin and sweet, caramelized vegetables.

Sweet tea vodka rounded out this delicious Bone-in Pork Loin with Dijon Sauce meal.

Bellies full, we headed back to the couch for a marathon session of ... "Star Wars"! We sighed and cooed in stuffed contentment, only getting up to grab a beer. (Much to our disappointment, the Force was not powerful enough to float them to us). Ah, what bliss.

Bone-in Pork Loin with Dijon Sauce Recipe

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 4 to 6

Bone-in Pork Loin with Dijon Sauce Recipe Ingredients

    For the pork loin

    2 to 3 cloves garlic, peeled

    2 to 3 tablespoons fresh rosemary needles

    3 tablespoons good quality olive oil

    Salt and pepper, to taste

    1 (4 pound) bone-in pork loin, frenched

    For the sauce

    1 and 1/2 cups red wine

    4 tablespoons Dijon mustard

    4 tablespoons low sodium soy sauce

    Pan drippings from roast

    1/4 cup heavy cream

Bone-in Pork Loin with Dijon Sauce Recipe Ingredients

    For the pork loin

    Process garlic and rosemary needles in a mini food processor (but you can do this by hand!) until minced. Add olive oil, salt, and pepper and continue pulsing until well combined. Rub the marinade on both sides of the pork loin and refrigerate overnight, or for at least two hours.

    Remove pork loin from refrigerator about an hour before cooking. Add a little more olive oil and salt to pork if desired.

    Preheat oven to 375 F. Place pork loin fat side up in baking pan. Cook until an instant-read thermometer reaches 135 F (approximately one hour and fifteen minutes). Remove from oven and tent with foil. Allow to rest while making pan sauce. (The internal temperature will continue to rise to about 145 F.)

    For the sauce

    Whisk together wine, mustard, soy sauce, and pan drippings. In a large sauté pan bring the wine mixture to a boil over medium-high heat. Allow mixture to reduce (it should be bubbling away) until it coats the back of a wooden spoon, approximately 15 - 20 minutes. Turn off heat and stir in heavy cream until well combined.

    Slice the roast crosswise between the bones. Serve with Dijon-red wine sauce and a side of roasted root vegetables.

Pork Loin Entree, American

 

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