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3 pound boned and rolled pork loin
1 to 1 1/2 cups dry white wine
2 cloves garlic, cut into slivers
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature,
enabling you to prepare it in advance.
Artichoke-Mustard Sauce
A creamy mustard-based sauce featuring chopped artichoke hearts. I use this sauce to adorn any cooked meats - steak, lamb, pork -chicken or turkey, or to dress a piece of grilled fish.
1/4 cup Dijon mustard 6 tabs boiling water
3/4 cup olive oil freshly ground pepper to taste
2 teasps lemon juice
14 ounce can artichoke hearts, drained and coarsely chopped
1. Preheat the oven to 350F degrees.
2. Place the pork loin in a shallow roasting pan. Rub the roast with1/2 cup white wine. With the tip of a sharp knife,, cut slits in the roast and insert the garlic slivers in the slits. Work the seasonings into the meat.
3. Set the loin in the oven. Roast for 2 hours and 15 minutes or 45 minutes per pound. Baste the pork every 20 to 30 minutes with the pan juices. After 1 hour of roasting time, make a loose foil tent and cover the meat for the remainder of the cooking time. It may be necessary to add an additional 1/2 to 1 cup of wine at this time, if the pan juices have dried up.
4. When the roast is done, transfer the loin to a platter, and let sit for10 minutes. Carve into 3/4-inch thick slices, pour the pan juices over all, and serve with the artichoke-mustard sauce covering the slices. Pass the extra sauce alongside in a gravy boat.
Artichoke-Mustard Sauce 1. Place the mustard in a bowl. Gradually add the water, beating constantly, until all the water has been incorporated.
2. In a slow, steady stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy.
3. Stir in the pepper and lemon juice, mixing well.
4. Add the chopped artichoke hearts and stir to blend. Serve the sauce as is, or refrigerate for later use. If you choose to prepare the sauce in advance (may be done up to 8 hours ahead), bring the sauce to room temperature before serving.Approximately 2 cups sauce
1 to 1 1/2 cups dry white wine
2 cloves garlic, cut into slivers
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Slices of roasted pork loin bathed in an artichoke heart and mustard-flavored sauce. This disk is also delicious when served at room temperature,
enabling you to prepare it in advance.
Artichoke-Mustard Sauce
A creamy mustard-based sauce featuring chopped artichoke hearts. I use this sauce to adorn any cooked meats - steak, lamb, pork -chicken or turkey, or to dress a piece of grilled fish.
1/4 cup Dijon mustard 6 tabs boiling water
3/4 cup olive oil freshly ground pepper to taste
2 teasps lemon juice
14 ounce can artichoke hearts, drained and coarsely chopped
1. Preheat the oven to 350F degrees.
2. Place the pork loin in a shallow roasting pan. Rub the roast with1/2 cup white wine. With the tip of a sharp knife,, cut slits in the roast and insert the garlic slivers in the slits. Work the seasonings into the meat.
3. Set the loin in the oven. Roast for 2 hours and 15 minutes or 45 minutes per pound. Baste the pork every 20 to 30 minutes with the pan juices. After 1 hour of roasting time, make a loose foil tent and cover the meat for the remainder of the cooking time. It may be necessary to add an additional 1/2 to 1 cup of wine at this time, if the pan juices have dried up.
4. When the roast is done, transfer the loin to a platter, and let sit for10 minutes. Carve into 3/4-inch thick slices, pour the pan juices over all, and serve with the artichoke-mustard sauce covering the slices. Pass the extra sauce alongside in a gravy boat.
Artichoke-Mustard Sauce 1. Place the mustard in a bowl. Gradually add the water, beating constantly, until all the water has been incorporated.
2. In a slow, steady stream, add the oil, whisking constantly until all the oil has been added and the sauce is creamy.
3. Stir in the pepper and lemon juice, mixing well.
4. Add the chopped artichoke hearts and stir to blend. Serve the sauce as is, or refrigerate for later use. If you choose to prepare the sauce in advance (may be done up to 8 hours ahead), bring the sauce to room temperature before serving.Approximately 2 cups sauce
