Dijon Pork Loin With Cognac Cream Sauce Recipes

DIJON PORK LOIN WITH COGNAC CREAM SAUCE

Steps:

• Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.
• Trim fat off chops, slather oil on both sides
• salt and pepper both sides.
• Pat mustard on both sides to create a 'crust'.
• Fry oil and butter in pan until little bubbles appear on medium high heat
• Add chops , let sizzle , turning when white halfway up, once flipped and they are all white on the sides, put into an oven preheated to 425F, until internal temp is at least 160°F.
• add finely chopped shallots to pan until soft then add cognac, scraping bottom of pan to release the 'bits' once the cognac has reduced add cream.
• reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.
• serve on pork
• Enjoy with oven roasted herb potatoes, and honey glazed carrots.
• wine pairing- crisp cold Sumac Ridge Guwertztraminer.

PORK TENDERLOIN WITH CREAMY DIJON SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Season pork tenderloins with salt, pepper, and garlic powder. Cook pork in the oil, turning until browned on all sides, 5 to 6 minutes. Remove from pan, and set aside. In the same skillet, cook onion and mushrooms until they brown lightly and begin to soften; 3-5 minutes.
• Pour wine into slow cooker; stir in the onion and mushrooms. Place browned pork on top of the vegetables.
• Combine mushroom soup, Dijon mustard, and sour cream in a bowl. Spread mixture over pork. Cover slow cooker; cook on Low until pork is tender and liquids have formed a sauce; 7 to 8 hours.