Didn’t I promise a Roast Pork with Creamy Mustard Pan Sauce a while back? I thought so. Without further delay….
Make a glaze with a bit brown sugar and dijon, heat until just mixed through and sugar is melted. Off the heat-mix with a bit of mayo, grainy mustard, fresh lemon juice and s+p and let stand. Sear pork loin (tender or not) until browned beautifully and whack in a hot oven after glazing with some of the sauce. Remove the pork when done and while resting add the rest of the glaze to the hot pan and add some stock and bring up all the bits, white wine, another dollop of mustard and cream next. Bring to a lite boil, let reduce and get delicious.
Slice pork thickly and serve with the sauce. Adding to the meal- some braised kale in chicken stock, garlic, and chilies along side a heaping scoop of buttery mashed potatoes makes this an excellent rainy, spring Friday evening….