Pork Tenderloin with Dijon Brown Sauce
- 1 (4-pound) pork loin
- 3 tablespoons grapeseed oil
- 1/4 cup Dijon mustard
- 1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning
- 1/4 cup white wine
- 16 ounces prepared brown sauce or gravy
- Salt and freshly ground black pepper
- 1 teaspoon very finely chopped rosemary leaves
Early in the day, rinse pork loin to remove any unwanted smells and pat dry with paper toweling. In a large saute pan, heat the oil and sear the pork loin on all sides. Remove pork to a utility platter and coat liberally with mustard, then roll in Roasted Garlic Pepper Seasoning. Leave refrigerated for 2 hours.
Preheat oven to 350 degrees F.
Transfer pork to a covered roasting pan or a large saute pan with an oven safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to integrate flavors and to thicken. Season with salt and pepper and strain the sauce. Lay slices of pork loin on serving dish and spoon brown sauce over. Garnish with chopped rosemary.
Copyright 2007, Robert Irvine, All Rights Reserved