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Kellie's Pork Loin Recipe

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This recipe for Kellie's Pork Loin, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claire Huschle
Added: Saturday, November 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pork loin,
4-5 cloves garlic,
4 medium shallots, minced,
2 cups broth (veggie or chicken will do)
1 cup butter, cut into tablespoons,
2 Tbs. Brandy,
3 Tbs. fresh parsley, chopped,
2 Tbs Dijon mustard,
salt and pepper to taste.

Directions:
Directions:
FOR PORK LOIN:
Preheat oven to 450. Sear pork loin in pan. Stuff garlic cloves into loin at 1 inch slits and tie closed. Roast for 40 minutes and keep drippings.
FOR SAUCE: Add 1.5 Tbs of butter in skillet and melt. Add minced shallots and saute. Skim fat from roasting pan. On high heat, add 2 cups broth into roasting pan and deglaze. Transfer contents of roasting pan to skillet with shallots. Bring mix to a boil. Cook until reduced by half. Add brandy. Boil one minute and reduce heat to low. Whisk in 1/2 cup butter, one piece at a time. Cook until butter is melted. Stir in 3 Tbs fresh parsley. Season with salt and pepper to taste. Add 2 Tbs. Dijon mustard and whisk. Remove from heat and ladle over sliced meat.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1.5-2 hours
Personal Notes:
Personal Notes:
I got this from a former Michigan roommate. Not only is it appropriate for Booze and Fat Vol. 2 (butter AND brandy), but can be easily doubled for a bigger crowd.

 

 

 

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