Photo: Pork Tenderloin with Dijon Brown Sauce Recipe
Ingredients
- 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
Directions
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.
Per serving: Calories: 303; Total Fat: 8.5 grams; Saturated Fat: 2 grams; Protein: 48 grams; Total carbohydrates: 4 grams; Sugar: 0 grams; Fiber: 0.5 grams; Cholesterol: 147 milligrams; Sodium: 360 milligrams
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By adframe_12941039
Elkview, 88
on June 17, 2010
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This is absolutely excellent! I have made this 2 or 3 times now. My family enjoyed it so much that they requested this for Christmas dinner in place of the traditional turkey, ham, dressing and such.
I seared this as instructed and then put it in an electric roaster because I was preparing 2 large tenderloins. Even better than using the oven. It was super moist and tender. This is one of those recipes I will be going to time and again.
I have used both the jarred brown sauce and the packet brown gravy and I think they are equally good by the time you put the wine, seasonings and fresh rosemary in it. After making this the first time though, I learned to make extra sauce because everyone liked it with their hotrolls though.
By Herb T
Poughkeepsie, NY
on November 30, 2009
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This looks like a very tasty recipe; I have not tried it yet. I was looking for a Tenderloin recipe & found this based on the recipe name. However, the first ingredient is a 4 pound pork LOIN. A pork tenderloin is a pound or less. The cooking time is right for 4 pounds of boneless loin but seems too long for less than a pound.
I will definitely give it a try when I am cooking a boneless pork loin.
I would guess this was Food Network's mistake, not Chef Robert's.
By pgarza40_7566800
San Antonio, TX
on October 11, 2008
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One of the best pork recipies that I have ever found. It is easy to understand and substitutions don't seem to affect the taste as I used EVOO instead of the grape oil. Other than that it was outstanding and definitely a keeper. If you want a wonderful recipe for a special dinner this is it.
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