Filet de Cochon à la Dijonnaise

Pork Loin with Dijon Mustard

banner

Preparation info

  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 45

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Pork loin roast 1 kg
  • French shallots 2
  • Garlic 2 cloves
  • Veal stock 300 ml
  • White port 150 ml
  • Pouring cream 300 ml
  • Dijon mustard 3 tablespoons
  • Butter 50 g
  • Salt, pepper

    Method

    1. Peel and chop the shallots and garlic.
    2. In a heavy pan, brown the loin on all sides in butter. Add the shallots and garlic. Deglaze with the port, cover and cook over a low heat for 30 minutes. Add the veal stock, cook for a further 30 minutes, then add the cream. Cook for another 30 minutes and season.
    3. Just before serving, add the Dijon mustard.