Pairs with Elephant Island The Other Way Chardonnay or Naysayer Cab Franc Merlot
Prep Time: 12–18 hours or overnight
Cook Time: 40 min
Servings: 4–6

Ingredients

  • 2–3 lb pork loin
  • 2 tsp fennel seed
  • 1 tsp black peppercorns
  • 1 tsp kosher or sea salt
  • 4 Tbsp Smak Dab Canadian Maple Mustard
  • 2 Tbsp butter (divided)
  • ½ cup finely chopped onion
  • ¼ cup white wine
  • ½ cup chicken or pork broth
  • 2 Tbsp soy sauce
  • ½ cup heavy cream
  • Salt & pepper to taste

Instructions

  1. Using a mortar & pestle or spice grinder, blend fennel seed, black peppercorns, and salt. Rub liberally on all sides of the pork loin. Wrap well and refrigerate for at least 1 hour (overnight for best results).
  2. Remove pork loin from the fridge 1 hour before cooking to bring it to room temperature.
  3. Preheat oven to 350°F (175°C).
  4. Place pork loin in an oven-proof dish and coat the top with 2 Tbsp Smak Dab Canadian Maple Mustard.
  5. Bake for approximately 20 minutes per pound, or until the internal temperature reaches 140–145°F (60–63°C). Remove from oven and let rest for 10 minutes before slicing.

For the Sauce

  1. While the pork rests, melt 1 Tbsp butter in a pan over medium heat. Add the chopped onion and cook until translucent.
  2. Deglaze the pan with white wine and broth, stirring to scrape up any browned bits. Let simmer for 5 minutes.
  3. Reduce the heat to low and stir in 2 Tbsp maple mustard, soy sauce, and heavy cream.
  4. Just before serving, add any resting juices from the pork and the remaining 1 Tbsp butter, stirring until incorporated.
  5. Slice the pork and serve with the mustard sauce.

Serving Suggestion
Pairs excellently with Maple Mustard Coleslaw & Mashed Potatoes.

Wine Pairing
Enjoy with Elephant Island The Other Way Chardonnay or Naysayer Cab Franc Merlot.