Serves 8 / Prep time: 10 minutes / Cook time: 70 minutes
This sauce is delicious; you might have to double the amount you make because eating it by the spoonful as a snack is a real treat. It is also stellar with barbecued beef tenderloin or a perfectly roasted lamb rack.
1 (2-pound) boneless pork loin roast
Freshly ground black pepper
3 tablespoons olive oil
1&½ cups heavy (whipping) cream
3 tablespoons grainy mustard, such as Pommery
Sea salt
1. Preheat the oven to 375°F.
2. Season the pork roast all over with sea salt and pepper.
3. Place a large skillet over medium-high heat and add the olive oil.
4. Brown the roast on all sides in the skillet, about 6 minutes in total, and
place the roast in a baking dish.
5. Roast until a meat thermometer inserted in the thickest part of the roast reads 155°F, about 1 hour.
6. When there is approximately 15 minutes of roasting time left, place a small saucepan over medium heat and add the heavy cream and mustard.
7. Stir the sauce until it simmers, then reduce the heat to low. Simmer the sauce until it is very rich and thick, about 5 minutes. Remove the pan from the heat and set aside.
8. Let the pork rest for 10 minutes before slicing and serve with the sauce.
A CLOSER LOOK
Look for Pommery mustard, which is slightly sweet and adds a
lovely burst of flavor to this decadent sauce.
PER SERVING
Calories: 368; Fat: 29g; Protein: 25g; Carbs: 2g; Fiber: 0g;
Net Carbs: 2g; Fat 70%/ Protein 25%/ Carbs 5%