? Boneless pork loin, 1/4 to 1/2 pound per person
? Salt and pepper
? 1/2 lb. lean bacon (or larger package with most fat trimmed away)
? 1 1/2 cups dry champagne
? 1/2 cup diced onion
? 2 cloves fresh garlic, minced
? 2 tablespoons fresh minced basil, or 1 tablespoon dry basil
? 1 tablespoon thyme (fresh is best if available)
? 1 heaping tablespoon Dijon mustard
? 1/2 cup half and half
? 1/2 cup milk
? Wondra flour
Cut bacon into small pieces, and marinate in champagne, along with diced onions and minced garlic. Soak for one hour or more.
Salt and pepper pork loin. Insert meat thermometer into center. Bake at 350 degrees until 160 to 170 degrees inside.
About 20 minutes before pork is done cooking, strain bacon, onions and garlic from marinade, reserving liquid. Cook bacon, onions and garlic in a pan at medium heat until bacon is well cooked. Add reserved marinade, along with half and half, milk, thyme and basil. Heat to boil, and cook until slightly thickened, using Wondra if necessary. Stir in Dijon mustard. Spoon sauce on top of sliced pork roast and serve warm.
I received this recipe from my son Dan's wife Libby, a great cook, who graciously shared this delicious recipe with me after preparing it for a crowd at my home one evening. It was a hit. Thanks Libby!