Varkenshaas

1. 1

   Preheat oven to 400 F.

2. 2

   Pat pork dry with paper towels and season with salt and pepper.

3. 3

   In a large heavy kettle heat oil and 4 tablespoons butter over moderately high heat until hot but not smoking and brown pork on all sides.

4. 4

   Reduce heat to moderate and cook pork, covered, turning occasionally, 10 minutes.

5. 5

   Transfer pork to a shallow baking dish and roast in oven until a meat thermometer registers 155 F. for barely pink meat, 10 to 15 minutes.

6. 6

   While pork is roasting, add remaining tablespoon butter and shallot to kettle and cook over moderate heat until softened.

7. 7

   Add wine, broth, and mustard and simmer, scraping up brown bits, until reduced by about half.

8. 8

   Add cream and basil and simmer until thickened.

9. 9

   Stir in parsley and salt and pepper to taste.

10. 10

    Cut pork into 1/2-inch-thick slices.

11. 11

    Pour sauce over pork and garnish with chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.