Pork Loin with Dijon Mustard Sauce and Cornichons

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.

Course Main Dishes, Pork

Cuisine American, French

Keyword Pork Loin with Dijon Mustard Sauce, Roast Pork Loin

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 385kcal

Author Michele @ Flavor Mosaic

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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