Roast Loin of Pork with a ‘Creamy’ Dijon Mushroom Sauce

I started growing garlic last fall when I realized I was so disappointed with the Chinese garlic so commonly sold in our grocery stores – tasteless, easily sprouts, just ICK! Some of our home grown garlic was ready for drying, small as it was, it sure smelled great! So, JT pulled out a beautiful loin of pork from the freezer and I immediately thought: Dijon mushroom sauce! Yum.

Home grown garlic at the front

Here’s what I did for the sauce:

Ingredients:

• Pam or equivalent
• 1/2 finely sliced Vidalia or sweet onion
• 3 cloves garlic finely minced
• 2 tbsp cider vinegar
• 1 tbsp Parmesan cheese
• 2 tbsp Dijon mustard
• 1/4 cup carnation skim milk
• 1/4 cup water
• 2 cups finely sliced mushrooms

Directions:

1. Sauté the onions until translucent with a couple of sprays of Pam or equivalent.
2. Add the mushrooms and sauté until soft.
3. Add the liquids, and once boiling, add the garlic and Parmesan cheese and Dijon, stirring well. Simmer for about 5 minutes.
4. Once it is thickened, remove from heat and blend a bit with an immersion blender (leaving most bits).Serve on roast loin of pork wrapped with Prosciutto (100g per person), on a mess of baby arugula leaves!

Roast Loin of Pork

Roast Loin of Pork, Mushroom Sauce on a bed of Greens

Those are our tomatoes!

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