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dijon pork loin with cognac cream sauce


dijon crusted pork loin with cognac shallot cream sauce(makes enough for 2 people)


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  1. Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature
  2. Trim fat off chops
  3. Slather oil on both sides
  4. Salt and pepper both sides
  5. "pat mustard on both sides to create a crust"
  6. Fry oil and butter in pan until little bubbles appear on medium high heat
  7. Add chops
  8. Let sizzle
  9. Turning when white halfway up
  10. Once flipped and they are all white on the sides
  11. Put into an oven preheated to 425f
  12. Until internal temp is at least 160f
  13. "add finely chopped shallots to pan until soft then add cognac
  14. Scraping bottom of pan to release the bits once the cognac has reduced add cream"
  15. Reduce heat to low and add salt and pepper to taste
  16. And allow the sauce to thicken-
  17. Serve on pork
  18. Enjoy with oven roasted herb potatoes
  19. And honey glazed carrots
  20. Wine pairing- crisp cold sumac ridge guwertztraminer

Step 11

Total Time in Minute 30

Ingredients Count 8

cooking dijon pork loin with cognac cream sauce

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Extra virgin olive oil

Boneless pork loin chops

Whole grain dijon mustard



Whipping cream

Salt & fresh ground pepper

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