Pork Loin with Dijon Cream Sauce and Cornichons

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Pork Loin with Dijon Cream Sauce and Cornichons is the main course in a Progressive Easter Dinner with some of my favorite blogging friends and Maille® Mustard.  This Progressive Easter Dinner not only includes an easy, elegant, mouthwatering Easter Dinner menu, but also an extra special giveaway by our friends from Maille® Mustard and Revol that includes some fabulous prizes from France!

Once again I have teamed up with my friends, Marion from Life Tastes Good, Renee from Renee’s Kitchen Adventures, and Shelby from The Life and Loves of Grumpy’s Honeybunch to bring you an extra special Easter Dinner menu, similar to our previous Valentine’s Day Dinner menu, except in this Easter Dinner, each course is made with one of the delicious Maille® Mustards!

When I was contacted by a representative regarding making a recipe with Maille® and having a giveaway, we were already planning our progressive Easter Dinner menu. Since Maille® Mustards fit perfectly into many Easter menu items, we all agreed to include at least one Maille® Mustard product into each recipe for our dinner and include the giveaway to make it extra special. For the Progressive Easter Dinner, I am making a French inspired Pork Loin with Dijon Cream Sauce and Cornichons.  I adapted this recipe from a French style pork chop recipe in Epicurious because it was French and I could use both the Maille® Old Style Whole Grain Mustard as well as the Maille® Cornichons.  The original recipe, according to Epicurious, is known as “Côtes de Porc Vigneronnes”  or “Grape Growers’ Pork Chops.”  This was typically served in France after a long day of harvesting grapes.  I love recipes with stories!

I made this recipe a couple of times before publishing.  Both times Mr. Flavor Mosaic and I raved over this sauce.  It will definitely be making an encore appearance in our home.   The Herbs De Provence, shallots, white wine, heavy cream, Maille® Old Style Whole Grain Mustard and Maille cornichons combine for a creamy, mildly robust flavor with a slight bite and crunch from the whole grain mustard and the cornichons, which are tiny cucumbers or gherkins, pickled in a signature blend of vinegars, aromatics, and mustard seeds. (You have been waiting for me to explain what cornichons are, haven’t you!)

However, the real star of this sauce is the Maille® Old Style Whole Grain Mustard.  Mr. Flavor Mosaic and I both noticed a distinct difference in the taste of this mustard compared to other brands we tried.  Maille® Old Style Whole Grain Mustard  uses an authentic French recipe that has a more rich, robust flavor with a little more crunch. Even on a simple chicken sandwich, Mr. Flavor Mosaic raved about how great this sandwich tasted and asked what I did differently. Literally the only difference was the mustard. I will be using this mustard and trying all their other varieties in homemade vinaigrettes, sauces and marinades as well as on sandwiches.

Recipe

Pork Loin with Dijon Mustard Sauce and Cornichons

By Michele @ Flavor Mosaic

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Pork Loin with Dijon Mustard Sauce and Cornichons makes a French-inspired gourmet main dish with Herbs De Provence, shallots, white wine, heavy cream, Whole Grain Mustard and cornichons for a creamy, mildly robust flavor with a slight bite and crunch.

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Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 385

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Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 2-1/2 pound boneless pork loin
• ▢ 1/2 teaspoon cracked black pepper
• ▢ 1/2 teaspoon salt
• ▢ 1 large shallot minced (about 3 tablespoons)
• ▢ 2 garlic clove minced
• ▢ 1/2 cup white wine
• ▢ 2 teaspoons herbs de provence
• ▢ 2 tablespoons Maille Old Style Whole Grain Dijon mustard
• ▢ 1/2 cup heavy cream
• ▢ 4 cornichons chopped

Instructions 

• Preheat oven to 325 degrees F (165 degrees C).
• Spray pork loin with olive oil cooking spray (or rub with olive oil) and sprinkle with salt and pepper
• Add the olive oil in a deep skillet over medium high heat,
• Place the seasoned pork loin in the skillet, turning it about every 2 to 3 minutes to brown on each side.
• Place the roast in an oven safe roasting pan and cook in a preheated oven for about 40 minutes or until the pork loin reaches 145 degrees F and is browned. Remove from the oven and let rest.
• While the pork loin is roasting, prepare the dijon cream sauce with cornichons in the same skillet as the pork was browned. Over medium heat, melt 1 tablespoon butter. Then add shallots and cook about 2 to 3 minutes. Add the garlic for about 1 minute. Be careful so it does not burn. Pour in the white wine and turn down to medium low. Stir in the herbs de provence. Reduce heat to low and stir in the heavy cream and dijon mustard. Add the chopped cornichons and stir.
• Either serve sauce on the side or just before serving pour the sauce over the sliced pork loin.

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Nutrition

Calories: 385kcal | Carbohydrates: 3g | Protein: 43g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 146mg | Sodium: 361mg | Potassium: 757mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg

For the rest of our Progressive Easter Dinner, we start off with a beautiful, colorful Honey Dijon Spinach Salad with spinach, raspberry salad with feta cheese and balsamic vinaigrette from Shelby from The Life and Loves of Grumpy’s Honeybunch that uses the Maille® Honey Dijon Mustard.  Stop by to get the delicious recipe.   This is the salad that you see next to the pork loin in the above photos.

For the perfect side dish to go with our Pork Loin main course, Marion from Life Tastes Good made these incredible Caramelized Onion Smashed Potatoes using Maille® Horseradish Mustard .  I made these to go with the pork tenderloin and they were absolutely the best mashed potatoes I have ever had.  The sauce from the pork loin goes perfectly with these smashed potatoes.  Be sure to stop by to find out which Maille® Mustard is used in these smashed potatoes.

For the finale to a spectacular Easter Dinner,  the Pièce de résistance (How about that french?) is the Dijon Carrot Cake with Cream Cheese Frosting by Renee from Renee’s Kitchen Adventures.  What?  Mustard in Carrot Cake!  Absolutely! And it is wonderful. Visit Renee to find out which Maille® Mustard has cinnamon and ginger in it and tastes fantastic in this carrot cake.

Maille®, the leading producer of mustard, vinegar and cornichons in France and the number one brand of imported mustard in the United States, has been setting the standard for Dijon mustard for over 265 years! Maille's award-winning mustards are made using a special recipe and process to create the best quality flavor, taste, and texture, resulting from centuries of expertise! For more information and some amazing gourmet recipes: Visit Maille's web site; and Follow them on twitter @MailleUS, and like facebook.com/mailleus on Facebook. Our friends at Maille® Mustard have teamed up with Revol, a French culinary porcelain manufacturer that has been making high-end cookware and serveware since 1789, to give one of our loyal readers a beautiful duo of oil/vinegar cruets and of salt/pepper shakers as part of an incredible prize package of products (some from Paris, France!) For more information on Revol, visit their web site to view all their beautiful products. This AMAZING prize package includes the following:

• Complete range of US Maille products, (1 jar of each: Dijon Originale, Honey Dijon, Old Style, Dijonnaise, Rich Country Dijon, Horseradish, and Cornichons)
• One Maille apron from France
• One Maille kitchen mitt from France
• Five Maille decorative wooden spoons from France
• Revol oil and vinegar cruets (valued at $50 each)
• Revol Salt and pepper shakers (valued at $50)
• The complete package is valued at $265!!!

To enter the giveaway, use the rafflecopter widget below! All terms and regulations for the giveaway can be found in the rafflecopter widget. Winner will be chosen at random via rafflecopter and contacted via the email provided in the widget. Winner will have 48 hours to respond to the email or a new winner may be chosen!

Good Luck!

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(Disclaimer:  I received products from Maille in order to develop an original recipe and give an honest review.  The opinions expressed in this post are 100% my own.)  This post may be included in one of these fantastic link parties. If you like this recipe, subscribe via email and have them delivered directly to your inbox.