Polentas' New BFF, Mustard and Herb Roast Pork Loin. Recipe

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1 vote | 495 views

Ingredients

In a blender or food processor, finely chop 1/2 cup of shallots
1/3 cup of dry vermouth
2 tsp of whole grain Dijon mustard
1 3/4 cup of chicken broth
simmer this for about 3 minutes or so . It should reduce down. Strain it, keeping out the chunky bits and flecks
In a separate pan melt
1 and 1/2 Tbs of unsalted butter and add in
1 and 1/2 Tbs of flour
Whisk it up well so that it's smooth and whisk in the vermouth mmixture

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