Rôti de Porc Poêlé avec Sauce Moutarde à la Normande is an incredible recipe from Julia Child. I’ve been a huge fan of Julia Child for a long time. Part of the reason is that I’ve never made one of her recipes that didn’t turn out amazingly good.
Translated it’s Casserole-roasted Pork with Mustard Cream Sauce. Rather than use a boneless roast of pork as Julia Child’s recipe suggests, I used a whole pork tenderloin. I’ve previously used another recipe for Mustard Cream Sauce that is much easier than Julia’s recipe. The other recipe is good but this one is exceptional and uses pan juices from the cooked pork.
The recipes are adapted from Julia Child’s Mastering the Art of French Cooking, Vol 1, pp 376 and 380-382. Every time I make one of her recipes, I remark to the Master Taste Tester that her kitchen must have been a total mess. I say that because my kitchen is a total mess after making one of her recipes. It’s totally worth it, however, because the results are incredible.
Most of Julia Child’s recipes that I’ve made include a lot of ingredients. This recipe is no exception.
The ingredients for the Pork include a pork tenderloin, salt, freshly ground black pepper, dried thyme, garlic, olive oil, onion, carrot parsley, and dry vermouth.
The ingredients for the mustard cream sauce include apple cider vinegar, crushed black peppercorns, whipping cream, dry mustard, water, flour, and unsalted butter.
Making the Rôti de Porc Poêlé avec Sauce Moutarde à la Normande
As a beginning point I trimmed the pork tenderloin of all fat and sinewy silver tissue. I then dried it thoroughly with a paper towel. Then I combined the salt, pepper and minced garlic in a small bowl for the dry rub. This is also from Mastering the Art of French Cooking, Vol 1, p 376 and is called Marinade Sèche (Salt Marinade with Herbs and Spices). I’ve always left out the ground bay leaf and allspice because I don’t have either on hand. I can’t imagine it being any better by including them!
I rubbed the salt/pepper/garlic mixture into the surface of the pork, placed the pork in a ziploc bag, and refrigerated it for several hours.
When it was time to start cooking, I removed the pork tenderloin from the ziploc bag, rinsed off the dry rub, and thoroughly dried it with paper towels. Then I heated the olive oil in an oven-proof 10-inch skillet with a lid over medium high heat. You could also use a Le Creuset Dutch oven or saucier for this. Once the oil is almost smoking, I added the pork tenderloin and quickly browned it on all sides. This took about 4 minutes.
When the pork was browned, I removed it from the pan, and added the sliced onions, sliced carrots, unpeeled garlic, parsley, and vermouth to the pan. I reduced the heat to medium low, covered the pan and cooked the vegetables for about 5 minutes.
Then I added the pork to the pan, covered it with the lid, and placed it in a 325° F preheated oven for about 20 minutes, or until the internal temperature of the pork reached 170° F.
Once the pork had reached 170° F, I removed the pan from the oven, placed the pork on a cutting board, and covered it with aluminum foil.
Then I poured the vegetables into a strainer and reserved the juices for making the Mustard Cream Sauce. I discarded the vegetables.
For the Sauce Moutarde à la Normande, or Mustard Cream Sauce, I added the vinegar and crushed peppercorns to the same pan that was used to cook the pork. I placed the pan over high heat and boiled the vinegar until it reduced to about one tablespoon. This took a couple of minutes.
Then I poured in the reserved meat juices and boiled it down rapidly until it reduced to half. This took another couple of minutes.
I added the cream and simmered the mixture for 5 minutes.
Then I whisked in the dry mustard combined with water and simmered the mixture several more minutes.
Finally I added a bit of beurre meunière, or flour mixed with softened butter, to thicken the sauce.
To serve I cut the pork into 1-inch medallions and topped it with some of the Mustard Cream Sauce. On the side I served roasted potatoes, steamed fresh broccoli and a chilled Chardonnay. Yum!
If you like this Mustard Cream Sauce, check out my Chicken Schnitzel with Mustard Cream Sauce.
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Rôti de Porc Poêlé avec Sauce Moutarde à la Normande
Rôti de Porc Poêlé:
- 1 pork tenderloin
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1 clove garlic peeled and minced
- 1 Tablespoon olive oil
- 1 onion thinly sliced
- 1 carrot scrapped and sliced
- 2 cloves garlic unpeeled
- 4 sprigs parsley
- 1/2 cup dry vermouth
Sauce Moutarde à la Normande:
- 1/3 cup cider vinegar
- 10 crushed peppercorns
- 1 1/2 cups whipping cream
- 2 teaspoons dry mustard mixed with 2 teaspoons water
- 1 Tablespoon softened butter
- 1 Tablespoon all purpose flour
Rôti de Porc Poêlé
- Trim all fat and sinewy silver tissue from pork tenderloin. Dry thoroughly with paper towel. Combine salt, freshly ground pepper, thyme and garlic in a small bowl; rub into the surface of the pork. Place pork in ziploc bag; press as much air out of ziploc bag as possible and seal. Refrigerate for several hours, up to 6 hours.
- Preheat oven to 325° F.
- Remove pork from ziploc bag and thoroughly rinse off the dry rub. Dry thoroughly with paper towels. Add olive oil to a heavy oven-proof pan with lid, just large enough to hold the pork. Place over medium high heat. When the oil is almost smoking, add the pork and brown on all sides, about 4 minutes. Remove the pork to a side dish.
- Add the onions, carrots, unpeeled garlic cloves, parsley, and vermouth to the pan used to brown the pork. Reduce heat to medium low; cover pan and cook slowly for 5 minutes. Remove cover and add the pork to the pan. Insert meat thermometer into center of pork. Cover and place in the preheated oven for about 20 minutes or until the meat thermometer reaches 170° F. When done, place the pork on a hot serving platter; cover with aluminum foil. Pour the vegetables into a strainer, reserving the juices. Discard vegetables. Set reserved juices aside.
Sauce Moutarde à la Normande
- Pour the vinegar and peppercorns into the same pan that was used to cook the pork, and boil until the vinegar has reduced to about a tablespoon, several minutes. Pour in the reserved meat juices and boil them down rapidly until they have reduced in half, several more minutes. Add the cream and simmer for 5 minutes. Beat in the mustard combined with water and simmer 2 to 3 minutes more. To thicken the sauce add beurre meunière made with one tablespoon of softened unsalted butter and one tablespoon of flour, continue whisking until thickened. Yield: 2 cups.
- Slice the pork into 1-inch medallions and serve with the sauce. Yield 2 to 4 servings.