Pork Loin Roast With Caramelized Onions And White Wine Dijon Sauce Recipes

ROAST PORK LOIN WITH CREAMY DIJON SAUCE

Steps:

• In your pressure cooker, heat the oil and butter over medium heat.
• Add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
• Add the onions, and cook for a few minutes, until they start to soften.
• Add the wine and mustard to the onions, and stir to combine.
• Place the roast back in the cooker, lock the lid, and raise the temperature to high.
• Once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
• Release the pressure, and carefully remove the roast from the pot. Cover it and keep in a warm place until the sauce is completed.
• Skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
• Combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
• Serve the roast and sauce.

SLOW-COOKED PORK WITH DIJON MUSTARD AND WHITE WINE SAUCE

Steps:

• Heat the oil in a casserole dish or heavy-based saucepan. Add in the pork and fry, stirring, until golden brown.
• Remove the pork and place in a colander to drain.
• Add the carrot, onion, leek, celeriac and garlic to the casserole dish and fry gently, stirring often, for 5 minutes.
• Transfer the fried vegetables to the colander with the pork.
• Pour the white wine into the casserole dish, bring to the boil and cook briskly for 1 minute.
• Return the pork and vegetables to the casserole dish and add in the stock, which should just cover the pork and vegetables.
• Add in the mustard, thyme, bay leaf and cloves and stir to blend in the mustard. Season with a little salt and freshly ground pepper.
• Bring to the boil, reduce the heat and simmer for 1 to 1 and a half hours until the pork is tender.
• Drain the pork and vegetables, reserving the gravy.
• Strain the gravy into a clean saucepan and bring to the boil. Cook briskly until reduced to a sauce consistency. Blend with a hand blender until smooth.
• Separate the pork out, discarding the vegetables and herbs. Add the pork to the blended sauce and gently heat through.
• Check the seasoning adding in 2 more teaspoons of mustard if you wish to make the flavour stronger.
• Gently heat through and serve with mashed potato.

PORK LOIN WITH CARAMELIZED ONIONS

Steps:

• In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.
• Place the pork in a 13 x 9 x 2 baking dish coated with nonstick cooking spray.
• Sprinkle with salt and pepper.
• Top with onion mixture.
• Bake, uncovered, at 350 degrees for 40-45 minutes or until a meat thermometer reads 160 degrees.
• Let stand for 5 minutes before slicing.