Pork Loin With Mustard Sauce and Sautéed Squash
Serves 4|
Hands-On Time:
20m
|
Total Time:
1hr
00m
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 315
- Fat 13g
- Sat Fat 3g
- Cholesterol 98mg
- Sodium 689mg
- Protein 37g
- Carbohydrate 10g
- Sugar 3g
- Fiber 2g
- Iron 3mg
- Calcium 41mg
What does this mean? See Nutrition 101.
Quick Tip
Don’t have two large skillets? After browning the pork, transfer it to a rimmed baking sheet for roasting and use the skillet
for the vegetables.
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