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Kellie's Pork Loin Recipe

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This recipe for Kellie's Pork Loin is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 450º. 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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