Comfort Food Refined

Photo by Cindy Dyer

It’s that time of year when we want to heat up the oven and cook something good. There is nothing like a roast – whether it’s chicken, beef or pork – to say welcome home. This is one of my favorite creations and a popular offering in my home. I hope you enjoy it.

Roasted Pork Loin with Swiss Cheese

  • 1 two-pound pork loin roast
  • 1/2 cup of more Herbs de Provence
  • 1 cup water + 1/2 cup of red wine if you have it on hand
  • 4-6 slices of Swiss cheese, thinly sliced
  • Dijon mustard, grainy style

Dust pork roast generously with Herbs de Provence, about one-half cup or more. Place into a roasting pan, no rack needed. Fill pan with water about one quarter of the way up the sides. Bake at 350⁰ or until internal temperature reaches 155⁰. (About 1-1/2 hours, please don’t overcook.)

Remove from oven and let roast sit while you prepare cheese. Spread 6 slices of Swiss cheese by spreading them with hearty grain mustard. Cut six slits into the roast and push cheese in each slit. Return to oven and heat until cheese melts and the internal temperature of the roast is 160⁰. Serve with Dijon sauce.

Dijon Sauce

  • 2 Tablespoons butter
  • 3 Tablespoons of Wondra ® Sauce & Gravy Flour
  • 2 cups beef or chicken broth (Can use instant bouillon. I recommend Better than Bouillon.)
  • 1/2 cup milk
  • 2 Tablespoons Dijon mustard
  • 1 Tablespoon fresh rosemary, chopped
  • salt and pepper to taste

Melt butter in sauce pan, whisk in flour until bubbly to make a roux. On low heat, slowly whisk in broth and milk until smooth and thickened. Stir in mustard and rosemary. Season to taste with salt and pepper. Keep warm. If it gets too thick, thin the sauce with more milk or beef broth.

Hint: Serve with tri-colored roasted potatoes on a bed of steamed spinach with caramelized onions. To caramelize onions, slice a yellow onion (not sweet) and sauté in about a quarter cup of vegetable or olive oil for about 20 minutes until soft. Turn up the heat a little and stir constantly until brown. Just before they are about to burn, take them from the stove and the onions are perfectly caramelized.

For More Yummy Fall Recipes

My recipe was originally published in Celebrate Home Magazine. Be sure to check it out here.

 

 

 

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