Yield: 4 Servings
|2 cups||Chicken stock|
|2 teaspoons||Mustard, whole grain|
|2½ quart||Water, warmed|
|3 pounds||Pork loin, center, R-T-C|
|3 \N||Bay leaves|
|6 \N||Coriander seed|
|6 \N||Juniper berries|
|¼ cup||Olive oil|
|2 tablespoons||Thyme, chopped|
Dissolve salt and sugar in the water. Add the pork and the herbs (excluding the chopped thyme). Cover and marinate overnight in the refrigerator.
Preheat oven to 325 F. Remove the pork loin from liquid and rub with olive oil and chopped thyme. Heat a large sauté pan and brown pork. Transfer to oven and roast for 30-40 minutes or until the internal temperature registers 155 F. Remove and cover roast. Pour fat from pan.
To make sauce, add 2 cups chicken stock to pan and reduce by half. Add 1 cup Robert Mondavi Pinot Noir and reduce again. Mix in mustard. Slice Pork and serve with Pinot Noir Sauce.
Suggested Wine: Robert Mondavi Pinot Noir Serving Ideas : Serve with Garlic Mashed Potatoes and Braised Swiss Chard Recipe by: Annie Roberts - Robert Mondavi Winery Posted to MC-Recipe Digest V1 #521 by "M.Leiva" <mleiva@...> on Mar 17, 1997