Braised Loin of Pork with Mustard Onion Sauce
Total time: 1 hour 15 minutes
I use a small loin roast, 1 1/2 lbs and it cooked to the correct temperature in just over an hour. The bay leaves, mustard and wine add a lovely, slightly pungent flavor to both the pork and the Onion Sauce.
- 1 pork loin roast, 24oz (720gr)
- 2 onions
- 4 bay (laurel) leaves
- 1/2 cup (4oz, 120ml) of white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 1 tbs Dijon-style mustard
- 1 tbs olive oil
- 1 tbs cornstarch (maizena, corn flour) dissolved in 1 tbs water
- Slice onions, thickly.
- Heat oil in a heavy pot or Dutch oven with tight-fitting lid. Add onions and sauté until tender, about 7 minutes.
- Move onions to the side and add pork. Brown on one side 5 minutes, then turn and brown the other.
- Stir the onions. Add bay leaves, wine, stock and mustard, turn heat to low, cover and braise for 1 hour.
- Take temperature, it should be 145F (62C). If not done, continue braising, checking temperature every 5 minutes.
- Remove pork and keep warm.
- Dissolve cornstarch in water.
- Increase heat under sauce. Add cornstarch and stir until thickened.
- Slice pork, spoon onions around and serve.