Dijon Pork Loin With Cognac Cream Sauce
The recipe Dijon Pork Loin With Cognac Cream Sauce can be made in approximately 30 minutes. This recipe serves 2. Watching your figure? This gluten free and primal recipe has 761 calories, 32g of protein, and 65g of fat per serving. For $4.18 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe from Food.com requires butter, cognac, whipping cream, and shallot. A few people really liked this main course. This recipe is liked by 25 foodies and cooks. Overall, this recipe earns a pretty good spoonacular score of 63%. Bone-in Pork Loin With Dijon Sauce, Pork Loin With Creamy Dijon Yogurt Sauce, and Dijon Pork Loin are very similar to this recipe.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tablespoon butter
2 tablespoons cognac
3 tablespoons extra virgin olive oil
salt & fresh ground pepper
2 boneless pork loin chops
1 large shallot
150 ml whipping cream
3 tablespoons whole grain Dijon mustard
Equipment:
frying pan
oven
Cooking instruction summary:
1 Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.2 Trim fat off chops, slather oil on both sides 3 salt and pepper both sides.4 Pat mustard on both sides to create a 'crust'.5 Fry oil and butter in pan until little bubbles appear on medium high heat 6 Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.7 add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.8 reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.9 serve on pork 10 Enjoy with oven roasted herb potatoes, and honey glazed carrots.11 wine pairing- crisp cold Sumac Ridge Guwertztraminer.
Step by step:
1. 1 Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.2 Trim fat off chops, slather oil on both sides 3 salt and pepper both sides.4 Pat mustard on both sides to create a 'crust'.5 Fry oil and butter in pan until little bubbles appear on medium high heat 6
2. Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.7 add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.8 reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.9 serve on pork 10 Enjoy with oven roasted herb potatoes, and honey glazed carrots.11 wine pairing- crisp cold Sumac Ridge Guwertztraminer.
Nutrition Information:
covered percent of daily need
