The slight sweetness delivered by the cream in this sauce complements the sweetness of the pork loin, a characteristic intensified by roasting. The mustard in the sauce offers just the right balance of tartness. Accompany the pork loin with sautéed apples and roasted potatoes.

　　

Ingredients

Makes 6 servings

　　1 bone-in pork loin, 3-4 lb (1.5-2 kg)

　　3 large cloves garlic, slivered

　　Salt and ground pepper

　　4 tablespoons (2 oz/60 g) unsalted butter

　　3 tablespoons minced shallot

　　1/2 cup (4 fl oz/125 ml) chicken broth

　　2-3 tablespoons Dijon mustard

　　1 cup (8 fl oz/250 ml) heavy (double) cream

　　2-3 tablespoons chopped fresh tarragon

　　

Step 1

Preheat the oven to 400°F (200°C).

　　

Step 2

With the tip of a sharp knife, cut slits 3/4 inch (2 cm) deep all over the pork loin. Insert the garlic slivers into the slits. Sprinkle the meat generously with salt and pepper and place in a roasting pan.

　　

Step 3

Roast until an instant-read thermometer inserted into the thickest part of the loin away from the bone registers 135°-140°F (57°-60°C) for medium, about 55 minutes. Transfer to a cutting board, tent with aluminum foil, and let rest while you make the sauce.

　　

Step 4

In a sauté pan over low heat, melt the butter. Add the shallot and sauté slowly until soft, about 5 minutes. Add the broth and let cook until almost totally evaporated, about 5 minutes. Whisk in 2 tablespoons of the mustard and the cream and simmer until the sauce is slightly thickened, about 5 minutes. Stir in 2 tablespoons of the tarragon and season with salt and pepper. Taste and adjust the seasoning with more mustard or tarragon. Remove from the heat and keep warm.

　　

Step 5

To serve, carve the pork roast into single chops with the bone and arrange on a warmed platter or individual plates. Spoon the sauce over the chops.

　　

Enriching sauces

Step 6

Enriching, or finishing, a sauce with cream adds a bit more fat, but it gives the sauce a luscious, velvety quality. Always use heavy (double) cream for this step. Its high fat content keeps it from curdling at high temperatures.

　　Reprinted with permission from William-Sonoma: Cooking at Home by Chuck Williams and Kristine Kidd, (C) 2010 by Weldon Owen Publishing