Braised Pork Loin in Dijon Mustard Sauce

How to Make Braised Pork loin Roast in Dijon Mustard Sauce:

Recipe Ingredients:

Here’s everything you’ll need to make this braised pork loin roast recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Pork Loin: Pork loin is available boneless or bone-in and comes from the animal’s back. It’s important not to confuse pork loin with pork tenderloin. They are not interchangeable and can not be substituted for each other in this recipe. Just like there’s no other cut from a cow that can be compared to the tenderloin, pork tenderloin is a long, narrow, boneless cut from the muscle that runs along the backbone. The loin is broader and flatter. Pork tenderloin should never be braised because it cooks so quickly, while the pork loin is a bit more versatile.
• Shallots: Shallots are used extensively in French cooking and are a member of the onion family. Shallots grow in clusters or in a head, similar to a head of garlic but without the quantity. The flavor of shallots is said to be as if onions and garlic got married and had a mild-flavored baby.
• Dry White Wine: Don’t use the best you have, but any wine you cook with should be one you would drink. In a dish like this where it cooks for a while, a decent wine is truly a must. If you use a bad wine or “cooking wine,” the flavor only concentrates and can ruin your entire dish. NON-ALCOHOLIC SUBSTITUTE: Use an extra cup of broth and add 1 tablespoon of white wine vinegar (trace alcohol). Can also use alcohol-free wine.
• Dijon Mustard: Use GOOD, high-quality Dijon mustard. (There are some acrid Dijon mustards out there.) I’ve tried numerous brands of Dijon mustard and you can’t go wrong with Grey Poupon. Grey Poupon originated in Dijon, France in the 1800’s. Although it’s now owned by Kraft Heinz, it has authentic roots. Grey Poupon is widely available in every supermarket. Maille is also good but it’s pricey.

Step-By-Step Instructions:

• Gather and prep all the ingredients. Preheat your oven to 350 degrees.
• Trim the excess fat from the pork roast. (See my note below about whether to leave the fat cap on or remove it.) If not already tied by your butcher, tie the pork roast in 4 to 5 places. Tying a boneless pork loin (or any large cut of meat) with string before roasting gives the meat a uniform shape to ensure even cooking.

• Heat the olive oil in a Dutch oven over medium-high heat.
• Season the pork loin roast generously with salt and black pepper.
• Place the roast in the Dutch oven and brown well on all sides.

• Move the pork to a plate or see my tip below.
• Add the shallots and garlic and give them a quick saute to get the flavor process started.

• Add the wine and bring to a boil scraping up all the brown bits.

• Add the chicken broth, mustard, and thyme sprigs and bring to a simmer. Place the pork loin roast back into the Dutch oven.
• MAKE AHEAD:  You can get everything prepped and browned 1 day ahead of time.  Place in the oven when ready to braise. You will need to increase the cooking time if it’s cold from the refrigerator.

• Place in the oven and cook for 30 minutes. Check the internal temperature so you know where you’re at. Turn the pork roast, then cook for an additional 20 to 30 minutes, or until the internal temperature reaches at least 145 degrees.

• Place the Dutch oven on the stovetop. Transfer the pork roast to a platter and tent it with foil to keep it warm while it’s resting.
• Discard the thyme bundle.
• Place the flour in a heat-proof bowl. Remove a half-cup of the braising liquid and add to the flour, whisking until incorporated and smooth.
• Pour the slurry into the Dutch oven and whisk to blend.
• Bring to a simmer and cook the Dijon mustard sauce for three to four minutes or until thickened.

• Slice the roast as desired.
• Pour that savory Dijon mustard sauce over the roast pork, garnish with a little chopped parsley and serve!

Chef Tips and Tricks:

• Rather than making a plate dirty after searing the roast, turn the cover upside down if the lid handle has a flat side. Place the roast on that while browning the shallots, garlic and deglazing the Dutch oven.
• I keep the lid slightly ajar when the roast is in the oven so the sauce can reduce and the flavors concentrate.
• If the sauce is not as thick as you would like, repeat the thickening process with 1 more tablespoon of flour.  Keep in mind the sauce thickens upon standing.

variation:

Another option for this recipe is a pork butt roast that has much more connective tissue than a pork loin roast. That connective tissue is going to break down for super, buttery results. You’ll have more fat to deal with, and depending on the size, you’ll need to add another hour or two of cooking time.

Serve with:

• Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
• Cheesy Brussels Sprouts and Wild Rice Casserole
• Cauliflower White Bean Puree
• Celery Root Puree (Celeriac)
• Cider Vinegar Braised Cabbage Wedges
• Sweet and Sour Red Cabbage

More delicious pork recipes!

• Sicilian Stuffed Pork Chops with White Wine and Caper Sauce
• Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
• Cuban Pork Tenderloin
• Cajun-Smothered Pork Medallions
• Asian Pork Chops

Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen