On a Sunday cold evening, who wouldn't like to have a stove top roasted pork loin with onions, sun dried tomatoes and carrots topped with a creamy mustard sauce. You will need to buy a small to medium sized pork loin (depending on number of guests), one whole onion, a few sun dried tomatoes, and carrots. You should have on hand (in your pantry stock or fridge) heavy cream and Dijon mustard.
To begin, generously coat the bottom of your covered stock pot with olive oil, turn the heat to med. add chopped onion and dried herbs: rosemary, mint and oregano. Stir, cover and prepare whole baby carrots to be added next, use as many as you like. Then, take your loin and lay it in over the onion and carrots. top with a couple of sun dried tomatoes, sprinkle in some organic garlic powder and sea salt, add 1 tbs of vodka and 1/4 cup of beef stock, cover and let simmer for 40-45 min on low heat.
Microwave some yellow gold potatoes or any vegetable as a side dish. As for the sauce, take a small creamer and pour in 1/4 cup of heavy cream, a tsp of olive oil and 2 tbs of Dijon mustard, stir and microwave until bubbly.
Serve on a large plate and garnish.
~Tutti a Tavola!
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