I used a pork roast in my version and the results were outstanding. I also changed the method a bit. The pork was juicy and the flavor was delicious! This is also a very easy dish to make.
This recipe calls for red wine. It's always good to cook with good wine. This recipe only calls for a little, so you can enjoy the reminder of the bottle with dinner. Sure, it ain't pretty, but it really is so delicious:
Ingredients:Pork Roast or tenderloin
1 c. red wine (I used a Pinot from the Willamette Valley)
1/2 c. Chicken broth
1 T. Dijon mustard
Olive Oil
S + P
Parsley for garnish
1. Butterfly the roast to make a large, flat piece.
2. Marinate for about an hour in half of the wine, chicken broth, lots of fresh ground pepper, and Dijon.
3. Over medium-high heat, pour a little olive oil in the pan. Sear the meat until it is lightly browned.
4. Place into a 375 degree over for about 45 minutes until it is thoroughly cooked.
5. Place the pork on plate and tent with foil.
6. Deglaze the pan with the rest of the wine and allow the wine to reduce by half. Pour any juices from the pork into the sauce.
7. Slice the pork against the grain and place onto a serving dish.
8. Pour the sauce over the pork and serve.
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