Sunday Night Chez Nous
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Mustard Crusted Pork Loin.
Briefly toast mustard seeds in a dry pan until they start popping, then grind in a pestle and mortar before coating the oiled, seasoned loin with them. Pan sear then cook about 12 minutes at 350F. This was the first time I used my new meat thermometer. It meant I could take the loin out of the oven as soon as the center reached 150F. The pork was perfectly cooked, moist and tender as a result.
My first attempt at this French classic side dish. My version may not be authentic (no recipe-following involved) but it was so easy and very successful. Peel and thinly sliced one large russet. In an ovenproof pan add a dash of olive oil and a dollop of creme fraiche, heat gently on the stove-top. Season liberally and add a large pinch of nutmeg plus a large garlic, thinly sliced. Once the ingredients are blended and the liquid is starting to bubble, add the potatoes, making sure they are all coated with the cream. Top with grated gruyere.
Cook at 400F for 40 to 45 minutes on the middle shelf of the oven. Leave to stand 15 minutes before serving.
The mushrooms were nothing to write home about. We'll just forget they ended up on the plate...
Chateau Le Grand Sigognac, Medoc, 2000 Sunday Night Chez Nous