Dijon Roasted Pork Loin
1 Pork Loin
3-4 tbsp minced garlic
1 orange, sliced
1 large lemon, juiced
sprigs fresh thyme
sprigs fresh rosemary
Dijon mustard
Chardonnay
Dijon Caper sauce (below)
salt/pepper
Preheat oven to 350.
Brush pork loin liberally with Dijon mustard in a shallow roasting pan (about 2″ depth, 12″x18″).
Apply minced garlic generously to the surface on the meat. Mustard will hold some of the garlic on across the entirety of the surface, but not nearly as well to the lower half as the upper. So, concentrate the majority of the garlic onto the upper diameter. Brush another light coat of mustard on to cover any spots exposed during the garlic application.
Pour white wine into the pan to achieve about 1/4-1/2″ depth.
Salt and pepper the meat generously. Finely chop a few sprigs of fresh rosemary and thyme and sprinkle over the meat.
Apply Orange slices generously over the meat. Drizzle slices with Dijon mustard, then finish with a couple spoonfuls of the white wine.
Bake ~1hr uncovered at 350. Baste once with lemon juice at about 30 minutes. Remove and rest before slicing. Serve slices with a ladle of Dijon Caper sauce.
Dijon Caper Sauce
1 stick butter
1 cup heavy cream
1/2 cup chicken broth
Pork drippings
4 tbsp capers, well-rinsed
salt/pepper
In a small pot, melt butter over med-low heat. Whisk in heavy cream. Add chicken broth. When you’ve got about 10 minutes left on the meat, add capers. When the meat is done and resting, pour juices off into your sauce and stir. Add salt and pepper to taste.
