Dijon Pork Loin With Cognac Cream Sauce

Name: Dijon Pork Loin With Cognac Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 Tbsps cognac; 3 Tbsps extra virgin olive oil; 2 servings salt & fresh ground pepper; 2 boneless pork loin chops; 1 large shallot; 150 milliliters whipping cream; 3 Tbsps whole grain Dijon mustard

You can never have too many main course recipes, so give Dijon Pork Loin With Cognac Cream Sauce a try. Watching your figure? This gluten free and primal recipe has 761 calories, 32g of protein, and 65g of fat per serving. This recipe serves 2. If you have salt & ground pepper, cognac, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1 Take pork out of fridge and let rest 10 minutes to bring them closer to room temperature.2 Trim fat off chops, slather oil on both sides 3 salt and pepper both sides.4 Pat mustard on both sides to create a 'crust'.5 Fry oil and butter in pan until little bubbles appear on medium high heat 6

Ingredients you will need

Salt And Pepper

Mustard

Butter

Crust

Pork

Cooking Oil

Equipment you will use

Frying Pan

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.7 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.8 reduce heat to Low and add salt and pepper to taste, and allow the sauce to thicken-.9 serve on pork 10 Enjoy with oven roasted herb potatoes, and honey glazed carrots.11 wine pairing- crisp cold Sumac Ridge Guwertztraminer.

Ingredients you will need

Salt And Pepper

Potato