Pork Loin with Dijon Mustard

RipaillesFor me, there is nothing quite so wonderful as a lazy afternoon spent, on my own, with a cup of tea and a new cookery book to look at.  So you can imagine my joy when my friend Angela lent me her copy of Ripailles by Stephane Reynaud.  As soon as I found the time I plunged in and lost myself in a world of classic French recipes and beautiful, simple photography.

This weighty tome is a sheer joy to read with simple recipes using great ingredients.  However, it also reveals itself as a prime example of a strange quirk in my nature – I choose recipe books based on how they look and feel and the pleasure I take in reading them, not because I want to cook, or even eat, everything in them.

If I am honest I would probably make no more than 20 or so of the 299 recipes in this book; I have no interest in making Salade de Museau (pork head salad), I refuse to eat fois gras and the smell alone of anduillettes (offal and tripe based sausages) is enough to have me running for cover.  But I love reading about them.  Is that a little perverse?  I really don’t know for sure but I believe that my general cooking is improved by learning about new techniques and ways to pack flavour into simple dishes.  I may be fooling myself but at least I am a happy fool.

Having drooled liberally all over Angela’s copy (sorry about that) I dropped some very heavy hints and received a copy of my own for my birthday and I still can’t seem to put it away – it sits on my desk waiting to be adored – it’s just that kind of book.

One recipe that I have made (twice) is Filet de Cochon a la Dijonnaise (Pork Loin with Dijon Mustard).  This is a simple, elegant dish, rich with cream and layered with delicate flavours.  Buy good quality, outdoor reared pork and you will be rewarded with a tender alternative to a roast.  I served the dish up with green veg and new potatoes from the allotment which worked perfectly with the rich cream.  Be warned, there is a lot of sauce and you will be tempted to eat far more of it than is good for you.  Martin and Lyssa (No 2 daughter) thought it was good enough to pour into a mug and drink but I am working on a less artery threatening way of using up the leftovers.  I would welcome your ideas…

Pork Loin with Dijon MustardIngredients

1 kg Pork Loin Joint

2 Shallots

2 Cloves Garlic

300 ml Veal Stock (or Beef Stock)

150 ml White Port

300 ml Single Cream

3 Tbsp Dijon Mustard

50g Butter

Salt & freshly ground Black Pepper

Method

Finely chop the garlic and shallots.

In a heavy pan brown the pork loin all over in the butter.  Add the shallots and garlic and soften gently.  De-glaze the pan with the white port (if you don’t have any you could use white wine instead), cover and cook over a low heat for 30 minutes.

Add the stock, re-cover and cook for a further 30 minutes.

Add the cream, cook for a further 30 minutes and season.

Just before serving stir in the Dijon Mustard.

If you enjoyed reading this and would like to see more please visit and like the bun scuffle facebook page or follow @bunscuffle on Twitter for updates and more.

Leave a Reply

Your email address will not be published. Required fields are marked *

Anti-Spam Quiz: