A rich, tangy skillet pork dinner at approximately 220 calories. Seared pork loin in a shallot, white wine, and Dijon mustard sauce.
This Pork Loin with Mustard Sauce sears thin pork loin slices, then builds a genuinely rich pan sauce from shallots, white wine, chicken stock, and Dijon mustard. It comes together quickly and delivers a satisfying, restaurant-style dinner at around 220 calories and 5 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Calories per serving: ~220
Nutrition per Serving (Estimated)
Protein: 25g | Fat: 9g | Carbohydrates: 6g | Fiber: 0g
WW Classic Points: Approximately 5 points per serving (in line with the original recipe, with the oil reduced to a light spray). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 6 x 1cm / 1/2in slices of boneless pork loin, trimmed
- Salt and freshly ground black pepper, to taste
- Olive oil spray
- 30g / 1oz shallots, peeled and chopped
- 60ml / 2fl oz dry white wine
- 185ml / 6fl oz chicken stock
- 2 teaspoons granular sugar substitute
- 1 tablespoon Dijon mustard
Instructions
- Season the pork. Season the pork well with salt and pepper.
- Sear. Lightly spray a large frying pan with olive oil spray and heat over medium heat, taking care not to let it smoke. Fry the pork until cooked and browned, then transfer to a plate and cover to keep warm.
- Soften the shallots. Lower the heat, add the shallots to the pan, and cook for about 3 minutes.
- Build the sauce. Pour in the wine and simmer until the liquid has reduced by half. Add the chicken stock and sugar substitute, whisking as it boils, until the liquid is reduced by half again.
- Finish. Add the pork back to the pan and simmer for about 2 minutes until warmed through and it has absorbed some of the sauce. Remove the pork to a serving plate, whisk the mustard into the sauce, adjust the seasoning, and spoon the sauce over the pork.
Serving Suggestions
- Serve with steamed green beans and roasted baby potatoes
- Pair with a simple side salad dressed with a light vinaigrette
- Add sauteed spinach or Swiss chard on the side
- A small portion of mashed potato is perfect for soaking up the sauce
- Finish with a sprinkle of fresh chopped parsley
Tips and Variations
- Do not let the pan smoke when searing, as this can make the pork tough
- Whole grain mustard can be used instead of Dijon for a slightly different texture and flavor
- Chicken breast works well in place of pork loin using the same method
- A splash of apple cider vinegar can stand in for the wine if needed
- Whisking the mustard in off the heat keeps the sauce from separating
Why This Recipe Works
Searing the pork first in just a light spray of oil builds a browned base for the sauce, so the shallots, wine, and stock can reduce into something genuinely rich without relying on butter or cream. Whisking in the Dijon mustard at the end adds real tang and body to finish the dish.
Storage and Reheating
Store cooled pork and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. This dish also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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