Pork Tenderloin with Dijon Brown Sauce Recipe | Robert Irvine

Level: Intermediate
Yield: 8 servings

Nutritional Analysis Per Serving
Calories: 303
Total Fat: 8.5 grams
Saturated Fat: 2 grams
Cholesterol: 147 milligrams
Sodium: 360 milligrams
Carbohydrates: 4 grams
Dietary Fiber: 0.5 grams
Protein: 48 grams
Sugar: 0 grams

Total: 3 hr 25 min
Prep: 20 min
Inactive: 2 hr 10 min
Cook: 55 min

Ingredients ()

1 (4-pound) pork loin
3 tablespoons grapeseed oil
1/4 cup Dijon mustard
1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning
1/4 cup white wine
16 ounces prepared brown sauce or gravy
Salt and freshly ground black pepper
1 teaspoon very finely chopped rosemary leaves

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Directions

Early in the day, rinse the pork loin to eliminate any unwanted odors and pat dry with paper towels. In a large saut pan, heat the oil and sear the pork loin on all sides. Remove the pork to a utility platter and generously coat with mustard, then roll in Roasted Garlic Pepper Seasoning. Refrigerate for 2 hours.
Preheat oven to 350 degrees F.
Transfer pork to a covered roasting pan or a large saut pan with an oven-safe handle, and roast covered in oven until fork tender, at least 45 minutes. (Remember to use oven mitts when removing the pan from oven.) Transfer pork to a utility platter and let rest in a warm place before slicing. Add white wine to the roasting pan and swirl to combine flavors with the juices in the pan. Place roasting pan over medium heat (or transfer to a small saucepan) on the stovetop and let reduce slightly. Add the prepared brown sauce to the roasting pan juices and wine. Cook the gravy for a few minutes to blend flavors and thicken. Season with salt and pepper and strain the sauce. Arrange slices of pork loin on a serving dish and spoon brown sauce over. Garnish with chopped rosemary.