Best Mesquite Pork Loin Normandy Recipes

MESQUITE ROASTED PORK LOIN

Steps:

• 1. Directions Rinse pork loin to remove residue and pat dry with paper towels. Rub with the mesquite seasoning. Then combine the ground cloves, cinnamon, allspice and sugar and rub onto pork as well. Let sit refrigerated for at least 2 hours or over night.
• 2. Preheat oven to 350 degrees F. Heat oil over medium-high heat in a large saute pan with oven safe handles. Sear pork loin on all sides quickly and then move to roast in oven until fork-tender, about 1 hour and 15 minutes. Remove from oven, transfer pork loin to a cutting board, and let rest 5 minutes.
• 3. In the last 30 minutes of the cooking time for the pork loin make the sauce. Melt the butter over medium heat in a large saute pan with a cover. Add the onion and saute until it becomes translucent. Add the apple juice and pour the sherry over, cover and let cook about 10 to 15 minutes. Whisk the cornstarch into the pan along with mustard powder, salt and pepper. Let cook for a few minutes to let flavors blend, then remove from heat, adjust salt and pepper as needed, and keep covered in a warm place. Slice pork loin down and transfer to a serving dish. Spoon sauce over the meat and garnish with parsley sprigs(if you have some)

PORK NORMANDY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
• Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
• In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
• Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
• Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.