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Add a photoServings: 4
Ingredients
- 2 c. Chicken stock
- 2 tsp Mustard, whole grain
- 1/3 c. Salt
- 1/3 c. Sugar
- 2Â 1/2 quart Water, warmed
- 3 lb Pork loin, center, R-Tablespoons-C
- 3 x Bay leaves
- 1 Tbsp. Thyme
- 6 x Coriander seed
- 6 x Juniper berries
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Thyme, minced
Directions
- Dissolve salt and sugar in the water. Add in the pork and the herbs (excluding the minced thyme). Cover and marinate overnight in the refrigerator.
- Preheat oven to 325 F. Remove the pork loin from liquid and rub with extra virgin olive oil and minced thyme. Heat a large saute/fry pan and brown pork. Transfer to oven and roast for 30-40 min or possibly till the internal temperature registers 155 F. Remove and cover roast. Pour fat from pan.
- To make sauce, add in 2 c. chicken stock to pan and reduce by half. Add in 1 c. Robert Mondavi Pinot Noir and reduce again. Fold in mustard. Slice Pork and serve with Pinot Noir Sauce.
- Suggested Wine: Robert Mondavi Pinot Noir
- Serving Ideas : Serve with Garlic Mashed Potatoes and Braised Swiss Chard
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1017g | |
| Recipe makes 4 servings | |
| Calories 907 | |
| Calories from Fat 663 | 73% |
| Total Fat 73.77g | 92% |
| Saturated Fat 22.75g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 9805mg | 409% |
| Potassium 815mg | 23% |
| Total Carbs 18.57g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 16.71g | 11% |
| Protein 40.76g | 65% |
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