Roasted Pork Loin with Onions and Mustard Sauce
This comes out so tender and juicy that you will be amazed I was.
This comes out so tender and juicy that you will be amazed I was.
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- water as needed
- 1/4 cup dry white wine
- 2 tablespoons dijon mustard
- 1 medium onion diced
- 1 tablespoon extra virgin olive oil
- 1/2 cup low sodium chicken broth
- 4 pound pork loin
- 1/2 teaspoon ground black pepper fresh ground
- 2 cloves garlic diced fine
- 1 medium vadalia onion sliced
- Carbohydrate 7.37287376142978 g
- Cholesterol 193.665744533333 mg
- Fat 21.8967705368547 g
- Fiber 1.30299937601235 g
- Protein 63.9521091267399 g
- Saturated Fat 6.97768497892248 g
- Serving Size 1 1 Serving (410g)
- Sodium 338.448097671756 mg
- Sugar 6.06987438541743 g
- Trans Fat 2.01009609836891 g
- Calories 499 calories
Step-by-step
- Make sure pork roast is at room temperature before starting.
- In a small pan combine chicken broth, mustard, salt, pepper, wine, Worcestershire sauce and garlic.
- Heat over medium low heat till boiling.
- Add sliced onion and simmer till onion is soft.
- Meanwhile fry Valdalia onion slices in a shallow pan with olive oil till translucent.
- Set aside.
- Place roast in a 11x2 inch roasting pan.
- Do not use a rack.
- Pour sauce over the roast and perforate with a fork.
- If you have a blade meat tenderizer use that instead.
- The idea is to get the sauce inside the pork roast.
- Add enough water to just make sure the roast is not sitting in a dry pan.
- Bake tightly covered at 300 degrees F. for 1 hour or until internal temperature is 145 degrees F.
- Remove the roast from the oven, uncover and let stand for at least 20 minutes.
- Cover with cooked Valdalia onions and bake uncovered for 20 minutes at 425 degrees F. if the onions begin to burn tent loosely with foil.
- Remove from oven and let stand for 10 minutes before carving and serving.
- While the roast sits pour the sauce in the bottom of the roasting pan into a small pot and boil slowly to thicken slightly.
- Pour over roast after slicing or serve as a gravy.
Scaling for Economy
While pork tenderloin cooks quickly on high heat, a massive four-pound pork loin demands a low-and-slow approach to render fat and protect lean muscle from drying out. When scaling this dish down for smaller households, reduce the roasting time carefully while keeping the oven temperature at 300 degrees Fahrenheit to prevent outer scorching before the center reaches 145 degrees Fahrenheit. Conversely, doubling the roast requires widening your roasting pan rather than crowding two pieces together, ensuring hot air circulates evenly around every square inch of meat. Portioning a large cut at home instead of buying pre-cut chops significantly lowers the cost per serving.
The Mechanics of Piercing
Perforating the meat with a fork or blade tenderizer allows the acidic wine and chicken broth mixture to penetrate deep into dense muscle fibers rather than merely pooling on the surface. Because pork loin lacks internal fat compared to shoulder cuts, driving moisture and aromatics inside through mechanical channeling prevents the interior from tasting bland. If you lack a dedicated blade tenderizer, a heavy-duty kitchen fork works adequately, though you must press down firmly to create functional channels for the simmering mustard and garlic liquid.
Strategic Substitutions
Swapping dry white wine for apple cider vinegar alters the final sauce profile by introducing a sharper fruitiness, requiring a pinch of sugar to balance the acidity. Dry white vermouth makes an excellent pantry substitute for white wine at a one-to-one ratio, maintaining the necessary depth without requiring a fresh bottle. Avoid substituting Dijon mustard with yellow ballpark mustard, as the latter lacks the emulsifying power and sharp punch needed to hold the pan juices together during reduction.
