Chef Mo’s Bone-In- Pork With Dijon Sauce

Directions

1. : For the pork loin process add garlic , rosemary & caraway seeds in a mini food processor (but you can do this by hand !) until minced . Add coconut oil , salt & pepper & continue pulsing until well combined . Rub the marinade on both sides of the pork loin & refrigerate overnight , or for at least Two hours
2. Remove pork loin from refrigerator about an hour before cooking . Add olive oil & salt & pepper as desired . Preheat oven to 375 F . Place pork loin fat side up in a baking pan . cook until an instant-read 135 F . ( approximately one hour & fifteen mins ) Remove from oven & tent with foil . allow to rest while making pan sauce . ( The internal temperature will continue to rise to about 145 F. )
3. For the sauce whisk together wine , mustard , soy sauce , mustard seeds & marjoram . in a large sauté pan bring the wine mixture to a boil over medium-high heat . Allow mixture to reduced (it should be bubbling away) until it coats the back of a spoon , approximately 15-20 mins tops . Turn off heat & stir in Stir in heavy cream until well combined & smooth . Slice the pork crosswise between the bones . Serve with the Dijon sauce; great with panko bread crumbs parmesan cheese Chioggia beets ;