Mustard and Tarragon Braised Pork Loin with Buttered Grits
- 2 tablespoons olive oil
- One 3-pound boneless pork loin roast, trimmed of all fat
- 2 large sweet onions, very thinly sliced
- 3 tablespoons uncured chorizo, cut into small cubes
- 4 garlic cloves, minced
- ¼ cup Dijon mustard
- ¼ cup whole grain mustard
- 2 teaspoons tarragon leaves, chopped
- 2 teaspoons flour
- ½ cup dry white cooking wine
- 1 cup chicken stock
- 2 tablespoons butter
- Salt and pepper, to taste
- Microgreens for garnish
- For Buttered Grits
- 3 cups water
- 2 teaspoons salt
- 1 cup quick-cooking grits
- 6 tablespoons butter
Preheat oven to 350°. In a Dutch oven or large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the pork loin and cook until browned on 2 sides, about 6 minutes total. Remove loin and set aside on a plate.
Add the onion to the skillet, cover and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add bits of chopped chorizo and minced garlic. Stir in the mustards, tarragon, and 1 teaspoon of the flour and cook for 1 minute. Deglaze with the white wine. Add the stock, 2 tablespoons butter, and a dash of salt and pepper and bring to a boil. Nestle the pork and drippings in the onion sauce. Cover and place in the oven to roast for 45 minutes.
While the pork loin cooks, prepare the buttered grits. In a medium pot, bring the water and 2 teaspoons of salt to a boil. Add grits and stir continuously until well mixed and there are no clumps. Return to a boil and cook for 20 minutes more over very low heat. Stir in 6 tablespoons butter after 10 minutes. Add water as necessary to maintain a creamy consistency.
To serve: Spread grits onto a large serving platter. Slice pork loin and fan over the grits. Pour remaining onion sauce over the pork and grits. Garnish with microgreens.