I don’t cook a lot of pork but came across this recipe so thought I’d give it a shot and thought it was pretty good.
When cooking recipes that call for pork loin, make sure you figure out if you need to be using pork center cut loin or tenderloin. The latter is much smaller, tender, and cooks faster. For this recipe, you are using the center cut loin and will be braising for about 45 minutes in total. Keep a meat thermometer nearby if possible and make sure you don’t cook much past 141 degrees Fahrenheit/60 degrees Celsius. You can cook pork to a medium rare or medium temperature, it doesn’t have to taste like a hockey puck.
You could alter this recipe to use tenderloin, however because tenderloin is fairly tender (the name ain’t lyin to ya), it’s not a meat that lends itself to braising. Braising is usually done with tougher cuts of meat. What you could do is sear the tender loin, add all the liquids, and then put in the over for about 12-15 minutes at 400. That should do it.
If you are getting pork from a supermarket, you’re likely to only see pork loins cut into thin pieces which are then fried like a steak. This happened to me so I asked the butcher to cut me out a long strip instead. This allows for better cooking through braising.
- pork loin, center cut, 2.5 lbs
- onion, 1 medium, chopped
- stock, veal or chicken, 1 cup
- whipping or heavy cream, 1 cup
- rosemary, a handful
- dijon, 3 tbsp
- salt and pepper to taste
- Brown the pork loin on all sides using butter or clarified butter, a couple minutes on each side, and set aside
- Chop a medium onion and saute it in the pan for a few minutes. Deglaze the pan with white wine or a white port. Make sure you get all the scrapings off the bottom in the pan so they will be properly incorporated into the sauce. Return the pork to the pan, cover and cook on low heat on the stove for 30 mins.
- Add the chicken or veal stock and cook for another 5 minutes.
- Add the cream and cook for a final 10 minutes.
- A few minutes before you’re done and about to serve, add the dijon mustard and incorporate into the liquid. You might find you want to add more than 3 tbsp to get more of a mustard-y kick.
- To serve, place the pork pieces onto a plate, and spook some of the sauce on top. Have enough on the plate that you can dip the pork pieces onto the sauce