Mustard Gravy

Occasionally I plan to make a pan sauce after browning meat and find that the fond in the bottom of the skillet is just too blackened to make a good sauce. I came up with this “gravy” after a recent meal featuring skillet seared pork chops. The chops were nicely browned however the fond in the bottom of the pan was too far gone to use. Luckily pork and mustard have an affinity for one another so this recipe did the trick. It was also tasty on the roasted broccoli we served.

Mustard Gravy
Servings: 1 1/2 cups
Prep time: 5 minutes
Total time: 15 minutes

Ingredients:

  • 6 Tbsp. Worcestershire sauce
  • 6 Tbsp. water
  • 1/4 cup Dijon mustard
  • 2 Tbsp. whole grain mustard
  • 1 cup hearvy cream
  • 1 Tbsp. flour
  • 1 Tbsp. rendered bacon fat (or other softened solid fat, such as butter)
  • salt and pepper

Directions:

  1. Combine the flour and fat in a small bowl to form a paste. This is called a beurre manié and it will be used later to thicken the sauce. If you don’t have bacon fat then unsalted butter could also be used.
  2. Add the Worcestershire and water in a sauce pan and bring to a simmer. Add the mustards, whisk to combine and simmer over medium-low heat for 5 minutes. The mixture will reduce slightly in volume.
  3. Stir in the heavy cream. Allow the mixture to return to a simmer and add the burre manié you made in the first step. Whisk the sauce until it is fully melted and incorporated.
  4. Allow the sauce to simmer for another minute; it should thicken into a nice sauce.

Note:
Don’t be scared off by the beurre manié. You can use any softened solid fat, such as butter or even the odd tablespoon of Crisco. Use a fork, or the back of the spoon, to press the fat into the flour until it is well combined. The idea is that the fat-coated flour particles will melt and help thicken the sauce as it simmers. Additionally the fat added at the end will add a soft sheen, similar to the effect of finishing a sauce by whisking in cold butter.

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Mustard-glazed Pork Loin

When you host friends for dinner as often as we do you sometimes run low on inspiration. Luckily there are a host of websites, TV programs, cookbooks and magazines aimed at helping you find something to try. I believe the inspiration for this came from an copy of Food Network Magazine that I thumbed through while at my doctor’s office.

I used pork loin “roast” for this recipe. A pork tenderloin would also work however the cooking time would be less.

Mustard-glazed Pork Loin
Servings: 4-6
Prep time: 5 minutes
Total time: 45 minutes

Ingredients:

  • a 2 lb. pork loin
  • kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. whole grain mustard
  • heaping Tbsp. Dijon
  • 3 Tbsp. cider vinegar
  • 1 Tbsp. maple syrup

Directions:

  1. Place a rack in the center of the oven and preheat the oven to 375°F.
  2. Pat the pork loin dry and then sprinkle generously with salt and pepper.
  3. Mix the mustards, vinegar and maple syrup together and set aside.
  4. Add the oil to a oven-safe heavy bottomed skillet and heat on high until the oil shimmers. Sear the pork on all sides until nicely browned.
  5. Remove the pan from the heat and brush the pork with about 1/2 the glaze. Transfer the skillet to the oven and roast for 15 minutes. Brush on the remainder of the glaze, rotate the skillet 180°’s and roast another 15 minutes.
  6. Check the temperature of your pork roast. If it hasn’t reached 145°F on an instant-read thermometer then roast in 5 minute increments until it reaches that temp. If it has reached that temp then remove the skillet from the oven and transfer the roasts to a cutting board. Allow them to rest for 10 minutes before cutting.

Notes:
I thought this paired very well with Za’atar Roasted Sweet Potatoes that I served that night. The savory glaze, with a hint of sweetness matched the earthy sweetness of the side dish really nicely.