Roast Loin of Pork with Dijon-Caper Sauce

Method/Steps

1. Sprinkle pork with salt and pepper; place fat side up, on a rack in a 12 x 15 inch roasting pan. Roast in a 375°F oven for 50 minutes, or until it has reached an internal temperature of 155°F. Transfer to a platter and keep warm.

2. Tilt pan to skim off and discard fat. Add wine and mustard to pan. Bring to a boil over high heat, stirring to loosen brown bits. Boil, uncovered, until reduced by half, about 3 minutes. Drain any juices from pork into pan. Add cream and capers; boil until reduced to 1-1/4 cups, about 3 minutes. Adjust seasoning. Pour sauce into a small bowl and serve alongside sliced pork.