Pork Loin with White Wine-Mustard Sauce

1. 1

   Finely chop shallot.

2. 2

   Pat pork dry and season with salt and pepper.

3. 3

   In a skillet heat oil over moderately high heat until hot but not smoking and saute pork until just cooked through, about 4 minutes on each side.

4. 4

   Transfer pork to a warm platter and keep warm, covered.

5. 5

   Pour off all but 2 teaspoons fat from skillet and saute shallot, stirring, 15 seconds.

6. 6

   Add wine and simmer until reduced by about half.

7. 7

   Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes.

8. 8

   Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.

9. 9

   Serve pork with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.