Roasted Pork with Apples, Prunes, and Creamy Mustard Sauce

Inspired by an old issue of Gourmet, I made this for a last minute get together-dinner with friends. They loved it, and one of them actually had me reheat leftovers 2 hours later! I served it with an aged cheddar potato gratin, and blanched haricot verts.

I was so hungry I almost forgot to take a picture before eating! Hope you enjoy it as much as we did.

Roasted Pork with Creamy Mustard Sauce – 4 servings
4 pound boneless pork loin roast, tied (look at photo)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoon olive oil
2 Granny Smith apples
1 large onion, chopped
1/2 cup packed dried pitted prunes
1 1/2 cups low-sodium chicken stock
3/4 cup water
1/2 cup heavy whipping cream
2 tablespoons coarse-grain mustard
1/2 cup dry white wine (I used Barefoot Sauvignon Blanc)

Preheat the oven to 375 degrees F.

Pat dry the pork tenderloing and sprinkle with 1 teaspoon salt and 3/4 teaspoon pepper. Heat oil in a 12-inch saute pan over medium- high heat until hot but not smoking, then brown pork, turning once, about 3 minutes per side. Set saute pan aside for sauce. Transfer pork to an oven safe saute pan and roast pork for 40 minutes. Insert meat thermometer at least 2 inches into meat, cooked fully it registers at 150 degrees F.

Meanwhile, peel, quarter, and core apples, then cut into 1/4-inch-thick wedges. Add the onion to the saute pan you used to brown the pork, over medium heat, until softened, about 3 to 5 minutes. Add apples, prunes, stock, and water, then simmer, uncovered, stirring occasionally, until the apples are tender, 10 to 12 minutes. Stir in heavy cream and mustard then simmer until sauce is thickened, about 5 minutes. Remove from heat and keep sauce warm, partially covered.

Transfer pork to a cutting board and let stand 10 minutes. Add wine to the saute pan you cooked the pork in, and boil over high heat, stirring and scraping up brown bits, until reduced to about 1/4 cup, 2 to 3 minutes. Stir wine and pan juices into cream sauce and heat sauce over medium heat, stirring, until thickened – about 10 minutes.

Remove string from pork and slice. Serve pork topped with generous amount of sauce and chilled glass of wine.

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PS: John and I host a New Year brunch every year…typically I don’t post the menus for it. But I have decided that this year I would make sure to do so…the menus piece de resistance includes Cincinnati Eggs Benedict: A puff pastry shell filled with warm goetta and piperade, topped with a poached egg and homemade hollandaise. Be sure to stop by January 2nd!


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