In a Roasting Pan
Garlic-Studded Pork Roast with Quick Mustard Sauce
1 (1½-pound) boneless center-cut pork loin, trimmed
2 garlic cloves, thinly sliced
¾ teaspoon salt
½ teaspoon black pepper
1 teaspoon canola oil
1 onion, chopped
2 tablespoons dry vermouth
2 teaspoons all-purpose flour
½ cup reduced-sodium chicken broth
1½ teaspoons coarse-grained Dijon mustard
1 teaspoon chopped fresh parsley
1 Preheat oven to 400°F. Spray small heavy roasting pan with nonstick spray.
2 With small sharp knife, make ¾-inch-deep slits all over pork; push 1 slice of garlic into each slit. Sprinkle pork with ½ teaspoon of salt and the pepper. Place pork in roasting pan. Roast until instant-read thermometer inserted in center of pork registers 160°F for medium, about 1 hour. Transfer pork to cutting board and let stand 10 minutes
3 Meanwhile, to make sauce, pour off and discard fat from roasting pan. Heat oil in roasting pan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add vermouth and bring to boil. Cook, stirring occasionally, until vermouth is evaporated, about 2 minutes. Stir in flour and cook, stirring, until bubbly, about 1 minute. Whisk in broth, mustard, parsley, and remaining ¼ teaspoon salt; bring to boil. Cook, whisking constantly, until sauce bubbles and thickens, about 2 minutes.
4 Cut pork across grain into 12 slices. Serve with sauce.
PER SERVING (2 slices pork and 2 tablespoons sauce): 171 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 413 mg Sod, 3 g Carb, 2 g Sugar, 1 g Fib, 22 g Prot, 30 mg Calc.
HEALTHY EXTRA
Serve the pork with mashed butternut squash mixed with a bit of ground cinnamon and nutmeg.