Pork Loin With Mustard Sauce and Sautéed Squash

Pork Loin With Mustard Sauce and Sauteed Squash
Christopher Baker
Make the tangy mustard sauce in the same skillet you cooked the pork to let it pick up all the juices from the browned meat.

Get the recipe for Pork Loin With Mustard Sauce and Sauteed Squash.
Serves 4
preparation
20
minutes
cooking
60
minutes

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.