{"id":3286,"date":"2017-03-22T20:33:27","date_gmt":"2017-03-23T02:33:27","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3286"},"modified":"2021-10-26T15:12:29","modified_gmt":"2021-10-26T21:12:29","slug":"pepper-crusted-pork-loin-with-sour-cream-and-onion-sauce","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/pepper-crusted-pork-loin-with-sour-cream-and-onion-sauce.html","title":{"rendered":"Pepper Crusted Pork Loin with Sour Cream and Onion Sauce"},"content":{"rendered":"<p style=\"display: inline !important;\"><em>Much of this can be done ahead and refrigerated &#8211; great for dinner parties or busy days. \u00a0The Sour Cream Sauce is also delicious served over cooked vegetables as well as mashed potatoes.<\/em><\/p>\n<p><strong>Ingredients for the pork loin:<\/strong><\/p>\n<ul>\n<li>2 pork tenderloins (3\/4 pound <em>each<\/em>)<\/li>\n<li>3 tablespoons prepared mustard<\/li>\n<li>1 Tablespoon Italian seasoning<\/li>\n<li>2 teaspoons freshly cracked pepper<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<\/ul>\n<div class=\"entry-content jpibfi_container\">\n<div class=\"entry-content jpibfi_container\">\n<p><strong>Ingredients for the onions:\u00a0<\/strong><\/p>\n<\/div>\n<\/div>\n<ul>\n<li>1 Tablespoon butter<\/li>\n<li>1 Tablespoon olive oil<\/li>\n<li>1 small onion, thinly sliced and separated into rings<\/li>\n<\/ul>\n<div class=\"entry-content jpibfi_container\">\n<div class=\"entry-content jpibfi_container\">\n<p><strong>Ingredients for the sauce<\/strong><\/p>\n<ul>\n<li>1 cup chicken broth<\/li>\n<li>2 Tablespoons corn starch<\/li>\n<li>1 cup sour cream<\/li>\n<li>1 pinch salt<\/li>\n<li>1 teaspoon freshly cracked black pepper<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<p><strong>Directions for meat:<\/strong><\/p>\n<ol>\n<li>Place tenderloins side by side and tie together with kitchen string.<\/li>\n<li>In a small bowl, combine the mustard, Italian seasoning, pepper and salt.<\/li>\n<li>Rub over the surface of meat.<\/li>\n<li>Place in a shallow roasting dish. Cover and bake at 425\u00b0 for 20 minutes.<\/li>\n<li>Uncover; bake 40 minutes or until a meat thermometer reads 160\u00b0.<\/li>\n<li>Remove from the oven, cover with tin foil and allow the meat to rest while creating the sauce.<\/li>\n<\/ol>\n<p><strong>Directions for sauce<\/strong><\/p>\n<ol>\n<li>In a heavy duty pan, such as a cast iron skillet, melt the butter and olive oil over medium heat.<\/li>\n<li>Once melted, add the rings of onion and saut\u00e9 for 10 minutes, or until onions are soft and edges begin to brown and caramelize.<\/li>\n<li>In a separate skillet, blend chicken broth and corn starch.<\/li>\n<li>Bring to a boil, and with a whisk, stir continuously.<\/li>\n<li>Reduce heat and add sour cream and salt.<\/li>\n<li>Continue to whisk until a smooth sauce has formed.<\/li>\n<li>Add cracked black pepper and remove from heat.<\/li>\n<li>To serve, slice the pork loin.<\/li>\n<li>Top each slice of pork loin with one spoonful of saut\u00e9ed onions then drizzle with sour cream sauce.<\/li>\n<\/ol>\n<p><strong>\u00a0<\/strong><strong>Serves: \u00a0<\/strong>6-8<\/p>\n<p><strong>Source: \u00a0<\/strong>\u00a0Breakstone\u2019s Sour Cream<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Much of this can be done ahead and refrigerated &#8211; great for dinner parties or busy days. \u00a0The Sour Cream Sauce is also delicious served over cooked vegetables as well as mashed potatoes. Ingredients for the pork loin: 2 pork tenderloins (3\/4 pound each) 3 tablespoons prepared mustard 1 Tablespoon Italian seasoning 2 teaspoons freshly &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/pepper-crusted-pork-loin-with-sour-cream-and-onion-sauce.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pepper Crusted Pork Loin with Sour Cream and Onion Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_analysis_target_kw":"","footnotes":""},"categories":[27],"tags":[92],"class_list":["post-3286","post","type-post","status-publish","format-standard","hentry","category-entree-pork","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3286"}],"version-history":[{"count":8,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3286\/revisions"}],"predecessor-version":[{"id":8951,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3286\/revisions\/8951"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}