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Luxembourgish Smoked Pork Loin with Mustard Sauce
A tender and flavorful smoked pork loin, served with a creamy and tangy mustard sauce, showcasing the importance of pork and mustard in Luxembourgish cooking.
đ§ Ingredienser
- 1 kg Smoked pork loin
- 2 tbsp Vegetable oil
- 2 medium Onions(finely chopped)
- 3 cloves Garlic cloves(minced)
- 30 g Butter
- 30 g All-purpose flour
- 400 ml Milk
- 3 tbsp Dijon mustard
- 2 tbsp Luxembourgish mustard (Moutarde de Luxembourg)(or other coarse-grain mustard)
- 100 ml Heavy cream
- to taste Salt
- to taste Black pepper(freshly ground)
- 2 tbsp Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Preheat oven to 180°C (350°F).
đĄ Proffstips: Ensure the oven is at the correct temperature before roasting. - 2
Heat vegetable oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the smoked pork loin on all sides until lightly browned, about 5-7 minutes.
- 3
Remove the pork loin from the skillet and set aside. Add the chopped onions to the skillet and sauté until softened and translucent, about 5-7 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Place the pork loin back into the skillet with the onions and garlic. Add about 1 cm of water to the bottom of the skillet.
đĄ Proffstips: The water will help keep the pork moist during roasting. - 6
Cover the skillet tightly with a lid or foil and transfer to the preheated oven. Roast for 1 hour, or until the internal temperature reaches 70°C (160°F).
- 7
While the pork is roasting, prepare the mustard sauce. Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook for 1-2 minutes.
- 8
Gradually whisk in the milk until smooth. Bring to a simmer and cook, stirring, until the sauce thickens.
- 9
Stir in both types of mustard and the heavy cream. Season with salt and pepper to taste. Keep warm.
- 10
Once the pork loin is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
- 11
Serve the sliced pork loin with the warm mustard sauce. Garnish with fresh parsley.
đĄ Proffstips: This dish pairs well with boiled potatoes or a simple green salad.
đĄ Proffstips
- âUsing a good quality smoked pork loin is key to the flavor.
- âAdjust the amount of mustard to your preference for tanginess.
- âIf you can't find Luxembourgish mustard, a good quality grainy mustard will work.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a splash of white wine to the sauce for extra depth.
- Incorporate a tablespoon of chopped dill pickles into the sauce for a different flavor profile.