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Roast pork with dijon-caper sauce
Servings
8
Ingredients
1 kg (2 1/2-pound) duBreton pork roast loin center cut (boneless)
1 ml (1/4 tsp.) salt
4 ml (3/4 tsp.) freshly ground black pepper
125 ml (1 cup) dry white wine
30 ml (2 tbsp.) Dijon-style mustard
85 ml (3/4 cup) heavy cream
30 ml (2 tbsp.) drained capers
65 ml (1/4 cup) minced fresh parsley
1 ml (1/4 tsp.) salt
4 ml (3/4 tsp.) freshly ground black pepper
125 ml (1 cup) dry white wine
30 ml (2 tbsp.) Dijon-style mustard
85 ml (3/4 cup) heavy cream
30 ml (2 tbsp.) drained capers
65 ml (1/4 cup) minced fresh parsley
- Heat oven to 230°C (450°F).
- Season pork on all surfaces with salt and 3 ml (1/2 tsp.) of the pepper; place in a shallow roasting pan and roast for 10 minutes; reduce oven temperature to 180°C (350°F).
- Roast until internal temperature, measured with a meat thermometer, reads 70°C (150°F)., about 40 to 45 minutes.
- Remove pork to carving board; tent with foil to keep warm.
- Add wine, mustard and remaining pepper to roasting pan.
- Bring to a boil over high heat, stirring to loosen brown bits.
- Boil until reduced by half, about 3 minutes.
- Add any juices from pork to pan.
- Add cream and capers; boil until reduced to approximately 315 ml (1 1/4 cups), about 3 minutes.
- Pour sauce into a small serving bowl.
- Slice pork and offer sauce at the table and pass parsley for garnishing.
Nutrient analysis per serving: 303 calories, 28.4 g protein, 1.6 g carbohydrates, 17.6 g total fat, 8.5 g saturated fat, 110 mg cholesterol, 308 mg sodium, 53% calories from fat, 2% calories from carbohydrates_
