Dijon Pork Loin with Cognac Cream Sauce
Elevate your dinner game with this elegant and flavor-packed Dijon Pork Loin with Cognac Cream Sauce. This recipe combines the tender juiciness of a perfectly roasted pork loin with the bold, tangy notes of Dijon mustard and fragrant fresh rosemary. Highlighted by a luscious Cognac cream sauce—infused with buttery shallots and rich heavy cream—this dish exudes sophistication while remaining approachable for home cooks. With its golden seared crust and decadent sauce, this meal is ideal for special occasions or an indulgent weeknight treat. Serve alongside roasted vegetables or creamy mashed potatoes for a truly memorable dining experience.
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Recipe Information
Ingredients
- 2 pounds Pork loin
- 3 tablespoons Dijon mustard
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 tablespoon Fresh rosemary
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 whole Shallots
- 0.25 cups Cognac
- 0.5 cups Heavy cream
- 0.5 cups Chicken stock
Instructions
Preheat the oven to 375°F (190°C).
In a small bowl, mix together the Dijon mustard, olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper.
Pat the pork loin dry with paper towels and rub the mustard mixture evenly over the surface of the meat.
Heat a large oven-safe skillet over medium-high heat and sear the pork loin on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet with the pork loin to the preheated oven and roast for 25-35 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
While the pork rests, prepare the Cognac cream sauce. In the same skillet, melt butter over medium heat and sauté the finely chopped shallots until softened, about 2-3 minutes.
Carefully pour the Cognac into the skillet and cook for 1-2 minutes, letting the alcohol evaporate while scraping up brown bits from the bottom of the pan.
Stir in the chicken stock and heavy cream, bringing the mixture to a gentle simmer. Reduce the sauce until slightly thickened, about 5-7 minutes. Season with salt and black pepper to taste.
Slice the rested pork loin into thick medallions and serve drizzled with the warm Cognac cream sauce. Garnish with rosemary sprigs if desired.
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1194 mg | 52% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
