Roast Pork Loin with Mustard White Wine Sauce
Roast Pork Loin with Mustard White Wine Sauce is a delicious main course when you want to impress. Or when binge-watching your favorite tv show. Point being, it’s the perfect dish any time!
Rubbed, seared and sauced, this flavorful main course elevates pork loin. A spiced-up rub goes on prior to searing, and then a topping of rosemary and thyme is added prior to roasting the pork loin. Its tenderness comes from the chicken broth poured in the pan prior to roasting (as well as it being Ibérico pork…more on that later).
And the sauce…wow. That’s all I can say! Butter, white wine, mustard, soy sauce and pan drippings. Wow!
My lovely friend, Karen, shared some Ibérico pork with me. Not having cooked pork loin prior (pork tenderloin all the time but never a pork loin), I was a little unsure of what to do with it, until I found this recipe. Ibérico pork, btw, is considered the “wagyu” of pork as these Spanish pigs are fed on acorns. Ibérico is darker (reddish), significantly more succulent, and has a lower fat melting point, providing a nutty, intense flavor, whereas regular pork is pale, mild, and dry if overcooked. If you don’t have access to Ibérico pork, no worries. This recipe will still result in very tender pork!
Mix together the spices for the rub and then spread it all over the pork. Heat a cast-iron skillet and sear it, smooth side down until deeply brown. Flip it, and sear the other side the same way.
To roast it, rub olive oil mixed with fresh rosemary and thyme over the seared pork and pour chicken broth around the outside of the pork. Roast it for about 25-35 minutes, remove from the pan and let it rest for 15 minutes.
To make the pan sauce, melt butter and add the onion and cook until soft. Whisk in the flour and whisk constantly until golden brown. Slowly whisk in the chicken broth and white wine. Stir in the mustard, heavy cream, soy sauce and any reserved pan drippings.
Simmer until slightly thickened.
Slice the pork and spoon the creamy mustard sauce over.
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Roast Pork Loin with Mustard White Wine Sauce
Makes: 6 serving
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients
For Seasoning the Pork:
- 3 pounds pork loin (not tenderloin)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp smoked paprika
- 2 & 1/4 tsp kosher salt
- 1/2 tsp black pepper about 40 cracks on a pepper mill
- 2 tbsp light olive oil or avocado oil
For Roasting the Pork:
- 1 tbsp olive oil
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh thyme chopped (or 1 tsp dried)
- 1 cup chicken broth
For the Pan Sauce:
- 4 tbsp unsalted butter
- 3/4 cup finely minced onion
- 1/4 tsp kosher salt
- 3 tbsp flour
- 1 cup chicken broth
- 2 tbsp white wine or more broth
- 1 tbsp grainy mustard or Dijon
- 1/2 cup heavy cream
- 1/2 tsp freshly ground black pepper
- 1 tbsp soy sauce
- Pan drippings from the skillet after roasting
Instructions
Sear the Pork:
Preheat oven to 375°F. Pat the pork until very dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the pork.
Heat a cast iron skillet over medium-high heat for 4 minutes. Add oil and let it heat until shimmering about 30-60 seconds. Sear the pork, smooth side down, for about 4 minutes until deeply browned. Flip and sear the other side.
Roast the Pork:
Combine olive oil with rosemary and thyme, then rub it on top of the seared pork. Pour 1 cup of chicken broth into the pan around the pork (not over it). Transfer the skillet, meat fat side up, to the oven and roast until the internal temperature reaches 140°F, about 25-35 minutes. Remove pork from the pan, tent with foil, and let it rest for 15 minutes (the temperature will rise to 145°F). Pour the pan drippings into a small bowl and skim off excess fat.
Make the Pan Sauce:
In a medium saucepan, melt butter over medium heat. Add onion and salt, cooking until softened, about 5 minutes. Whisk in flour and cook, whisking constantly, for 1-2 minutes until golden brown.
Slowly whisk in chicken broth and wine, stirring to prevent lumps. Stir in mustard, heavy cream, black pepper, soy sauce, and reserved pan drippings.
Simmer for 3-4 minutes until slightly thickened. Adjust seasoning with more salt and pepper if needed.
If the sauce gets too thick, add a splash more broth.
Slice the pork and spoon the creamy mustard pan sauce over the top.
Chef’s Notes:
Searing first locks in juices and builds a flavorful crust.
Cooking to 135°F and letting carryover cooking bring it to 145°F ensures a juicier result.
Using garlic powder instead of minced garlic prevents burning while still adding flavor.
Adding herbs after searing prevents them from burning and turning bitter.
Recipe by Foodess
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