Zutaten für Barefoot Contessa Pork Loin Ina Garten
- 1 (4 to 5 pounds) boneless pork loin, trimmed
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons whole grain Dijon mustard
- Ground Fennel (not found in source recipe)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 1/2 tablespoons dried green peppercorns (not packed in vinegar)
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion (1 small)
- 2 teaspoons chopped fresh rosemary leaves
- 1 teaspoon minced garlic
- 1 tablespoon chopped fresh flat-leaf parsley
- Garlic Powder (generously)
- Thyme (to taste)
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Zubereitung von Barefoot Contessa Pork Loin Ina Garten
- Preheat oven to 400°F (200°C).
- Pat the pork loin dry with paper towels. Season generously with salt, pepper, and garlic powder.
- In a small bowl, combine olive oil, rosemary, and thyme.
- Rub the herb mixture all over the pork loin.
- Place the pork loin in a roasting pan.
- Roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork loin rest for 10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
97g
Carbs
1g
