Barefoot Contessa Pork Loin - Ina Garten Recipe

Name: Barefoot Contessa Pork Loin - Ina Garten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5 lb) pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones); 2 tablespoons olive oil; 4 teaspoons Dijon mustard, divided; 4 teaspoons whole grain mustard, divided; 1 teaspoon ground fennel; kosher salt; fresh ground black pepper; 3 tablespoons all-purpose flour; 1 cup good white wine; 3 cups homemade chicken stock, recipe follows or 3 cups canned broth; 1/4 cup green peppercorns in brine, drained

Servings: persons

1 (5 lb) pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
2 tablespoons olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole grain mustard, divided
1 teaspoon ground fennel
kosher salt
fresh ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups homemade chicken stock, recipe follows or 3 cups canned broth
1/4 cup green peppercorns in brine, drained

1
Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
3
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
4
Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (5 lb) pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones), 2 tablespoons olive oil, 4 teaspoons Dijon mustard, divided, 4 teaspoons whole grain mustard, divided, and more.

Yes, Barefoot Contessa Pork Loin - Ina Garten falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barefoot Contessa Pork Loin - Ina Garten

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