The pan-seared pork loin with mustard and lemon is a tasty and quick-to-prepare main course, ideal to serve during the Christmas holidays. A recipe with a very particular flavor, thanks to the presence of mustard, making this main course perfect for Christmas and New Year’s lunches. For this recipe, I thought of using a piece of boneless loin already cut into thicker slices. I was helped by my butcher, asking him to cut the boneless loin into 0.75-inch slices. Basically, it’s like a roast, but cooked in slices, making it a clever and practical alternative to the classic roast.
Indeed, roasts usually require much longer cooking times, not to mention that to slice them perfectly, they need to be well chilled. So today, I present this clever recipe for pan-seared pork loin with mustard and lemon. When I prepared it the other day, it was a huge success, and I think I’ll make it again for Christmas: simple, quick, and loved by all. Now let’s go to the kitchen, because the pan-seared pork loin with mustard and lemon will be ready in a click!
If you’re interested in other Christmas main course recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Christmas
- Energy 428.59 (Kcal)
- Carbohydrates 5.93 (g) of which sugars 0.84 (g)
- Proteins 38.70 (g)
- Fat 24.58 (g) of which saturated 6.20 (g)of which unsaturated 15.39 (g)
- Fibers 1.16 (g)
- Sodium 1,851.07 (mg)
Indicative values for a portion of 201 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 slices pork loin (0.75-inch thick)
- 3 tbsps extra virgin olive oil
- 1/2 glass white wine
- 3 tbsps lemon juice
- 2 teaspoons mustard
- all-purpose flour (as needed)
- salt (as needed)
- pepper (as needed)
Tools
- Pan
- Cutting Board
- Knife
Steps
First, remove the fat from the loin slices with a knife, but you can leave it if you prefer. Then place some flour on a plate and coat the loin on both sides, making sure to remove any excess flour.
Now heat the oil in a non-stick pan and, once it’s hot, sear the slices of meat on both sides for one minute on high heat. Then deglaze with the white wine and let the alcohol evaporate. Season with salt and pepper and cook on low heat for 10 minutes with the lid on, turning the loin slices halfway through cooking.
After cooking time, remove the lid and place the loin slices on a plate, covering them with aluminum foil to keep them warm. In the remaining sauce, add the juice of one lemon and a couple of teaspoons of mustard. Mix and cook on medium heat for one minute. Then add the slices of meat again and continue cooking for a few moments, so it absorbs the flavors.
The pan-seared pork loin with mustard and lemon is ready! Serve it hot with a side of salad or roasted potatoes.
Variations and Tips for Pan-Seared Pork Loin with Mustard and Lemon
The pork loin can be stored in the fridge in a lidded container. It can also be frozen in suitable aluminum containers.
FAQ Questions and Answers for Pan-Seared Pork Loin with Mustard and Lemon
Why is it called arista?
The word arista comes from the Greek “aristos” which means “very good”. It was defined as such by some Greek bishops during a banquet on the occasion of the ecumenical council in 1403.
What is the difference between pork loin and arista?
The arista is the whole rack including the bones, while the loin is the same cut of meat without the bones.
How do you keep a roast from drying out?
The secret to a tender roast is adding steam, which prevents the meat from drying out too much.
