Dijon Pork Loin With Cognac Cream Sauce

1. 1

   Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.

2. 2

   Trim fat off chops, slather oil on both sides

3. 3

   salt and pepper both sides.

4. 4

   Pat mustard on both sides to create a 'crust'.

5. 5

   Fry oil and butter in pan until little bubbles appear on medium high heat

6. 6

   Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160u00b0F.

7. 7

   add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.

8. 8

   reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.

9. 9

   serve on pork

10. 10

    Enjoy with oven roasted herb potatoes, and honey glazed carrots.

11. 11

    wine pairing- crisp cold Sumac Ridge Guwertztraminer.

* Per serving · 4 servings · Values may vary.

No additional tips available.