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Roast Pork With Artichoke-Mustard Sauce

3 pound boned and rolled pork loin
1 to 1 1/2 cups dry white wine
2 cloves garlic, cut into slivers
salt and freshly ground pepper to taste
1/2 teaspoon dried thyme
Artichoke-Mustard Sauce (see below)

Preheat the oven to 350F degrees.

Place the pork loin in a shallow roasting pan. Rub the roast with
1/2 cup white wine. With the tip of a sharp knife,, cut slits in
the roast and insert the garlic slivers in the slits. Work the
seasonings into the meat.

Set the loin in the oven. Roast for 2 hours and 15 minutes or 45
minutes per pound. Baste the pork every 20 to 30 minutes with the
pan juices. After 1 hour of roasting time, make a loose foil tent
and cover the meat for the remainder of the cooking time. It may
be necessary to add an additional 1/2 to 1 cup of wine at this
time, if the pan juices have dried up.

When the roast is done, transfer the loin to a platter, and let
sit for 10 minutes. Carve into 3/4-inch thick slices, pour the pan
juices over all, and serve with the artichoke-mustard sauce covering
the slices. Pass the extra sauce alongside in a gravy boat.

6 portions


Artichoke-Mustard Sauce

1/4 cup Dijon mustard
6 tablespoons boiling water
3/4 cup olive oil
freshly ground pepper to taste
2 teaspoons lemon juice
14 ounce can artichoke hearts, drained and coarsely chopped

Place the mustard in a bowl. Gradually add the water, beating
constantly, until all the water has been incorporated.

In a slow, steady stream, add the oil, whisking constantly until
all the oil has been added and the sauce is creamy.

Stir in the pepper and lemon juice, mixing well.

Add the chopped artichoke hearts and stir to blend. Serve the sauce
as is, or refrigerate for later use. If you choose to prepare the
sauce in advance (may be done up to 8 hours ahead), bring the sauce
to room temperature before serving.

Approximately 2 cups sauce

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