Pork Loin With Mustard Sauce and Sautéed Squash

Photo by Christopher Baker
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Fat 13 g
    • Sat Fat 3 g
    • Cholesterol 98 mg
    • Sodium 689 mg
    • Protein 37 g
    • Carbohydrate 10 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 41 mg


  1. Check 2tablespoons olive oil
  2. Check 1 1/2pounds boneless pork loin
  3. Check kosher salt and black pepper
  4. Check 1/4cup red wine vinegar
  5. Check 1/4cup Dijon mustard
  6. Check 1/4cup coarsely chopped fresh flat-leaf parsley
  7. Check 1 small onion, cut into 1-inch pieces
  8. Check 3 zucchini and/or yellow squash, cut into 1-inch pieces


  1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook, turning occasionally, until browned, 6 to 8 minutes.
  2. Transfer the skillet to oven and roast, turning once, until the internal temperature registers 145° F, 40 to 45 minutes. Remove the pork from the skillet and let rest 5 minutes before slicing. To the hot skillet, carefully add the vinegar, mustard, and parsley and stir to combine; set aside.
  3. Meanwhile, in a second large skillet, heat the remaining tablespoon of oil over medium-high heat. Add the onion, zucchini and/or yellow squash, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until tender, 8 to 10 minutes. Serve with the pork and the mustard sauce.