Pork Loin With Mustard Sauce and Sautéed Squash

Pork Loin With Mustard Sauce and Sauteed Squash
Christopher Baker
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preparation
20
minutes
cooking
60
minutes
Serves 4

Ingredients

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

Directions

  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.
Dawn Perry
May 2011

Nutritional Information

  • Per Serving
  • Calories 315
  • 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
What does this mean? See Nutrition 101.

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