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La Belle Cuisine - More Pork Recipes

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Loin of Pork with Mustard and Bourbon



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A View of a Mustard Field, Grown for the Oil, in the Southern Countryside of Rajasthan State
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La Belle Cuisine


Loin of Pork with Mustard and Bourbon

Gourmet January 1987

A 4 1/2-pound piece of boned and
rolled pork loin
1/4 cup Dijon-style mustard

1/2 cup firmly packed dark brown sugar
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup bourbon
3/4 cup dry white wine
1/2 teaspoon crumbled dried sage
1/4 teaspoon dried thyme, crumbled
1 bay leaf
2 cups brown sauce

(I know, I know, what if you don't just happen to have brown sauce in the
fridge or freezer! As much as I LOVE Gourmet (and believe me, I do) that's
my primary complaint about some of their older recipes. So, what do you do
here? Omit the brown sauce, make brown sauce, or buy demi-glace? If you
decide to make some brown sauce, please see below*)

Season the pork with salt and pepper and rub it all over with the mustard.
On a sheet of wax paper sprinkle the brown sugar and roll the pork in it, coating it well. In a roasting pan heat the butter and the oil over moderately high heat until the fat is hot and in the fat brown the pork. Remove the pan from the heat, add the bourbon, heated, and ignite it. Shake the pan until
the flames go out, add the wine, sage, thyme, bay leaf, and salt and pepper
to taste, and bring the mixture to a boil. Roast the pork, covered, in a preheated 425-degree F. oven for 30 minutes more. Transfer the pork
to a platter and keep it warm, covered loosely.
Skim the fat from the juices, add the brown sauce, and heat the mixture
over moderately low heat, stirring, and adding water if necessary to
achieve desired consistency. Discard the strings the roast and slice
the pork thin. Spoon some of the sauce over the pork and serve the
remaining sauce separately.

* from Julia Child's
The Way to Cook
October 1993, Alfred A. Knopf

Brown roux and the classic brown sauce

"It is a luxury to have a modest hoard of brown sauce on hand when you
need a light liaison for a meat sauce - add a spoonful or so to the deglazing
juices of a roast or a sauté, simmer a moment, and the sauce is made."

Brown Roux for the Classic Brown Sauce

For about 6 cups of sauce, blend 1/3 cup of flour in a small heavy sauce-
pan with enough clarified butter or fresh peanut oil to make a loose paste.
Stir over moderately low heat with a wooden spoon for 6 to 8 minutes,
or until the roux slowly turns a nice medium brown. Remove from heat.

An All-Purpose Brown Sauce

Let the roux cool 2 minutes; gradually whisk in 2 cups of warm beef
, and when well blended whisk in a cup of red wine or dry white
French vermouth and another 4 cups of stock. Blend in 1/2 cup of
cooked mirepoix (diced aromatic vegetables - onions, carrots, celery),
2 tablespoons of tomato paste, and add an herb bouquet. Simmer very
slowly, loosely covered, skimming off fat and scum as necessary, for
2 hours or more. Add a little more stock if liquid reduces too much - the sauce should be a lightly thickened, deeply flavored, rich dark brown.
See also Basic Brown Sauces and Veal Demi-Glace

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and Pear-Brandy Cream Sauce

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