Important update: The link to the original recipe is no longer available. I found another which I *think* is the same or close. Here it is:
Dijon Pork Loin With Cognac Cream Sauce
Remember my post about about actually trying some of those recipes I’m forever pinning on Pinterest? Well, I did one last Friday! I made Pork Loin in Cognac Sauce by Tartine and Apron Strings.
Pork Loin in Cognac Sauce
I have a tendency to not actually follow recipes very closely but I stuck pretty close on this one. I didn’t have any fresh sage or rosemary, however, so I substituted ground sage and dried rosemary. I have no doubt fresh would have been much better and I’ll definitely try this again when I can obtain fresh herbs.
The recipe calls for an optional cornstarch slurry to thicken the sauce but I didn’t find that necessary. Otherwise, I followed the recipe as directed.
It was easy to prepare and we liked it quite well. As I said, I’m sure it would have been better with fresh herbs but even with dried it was very good. I will say, however, that if you don’t ever drink Cognac I’m not sure I think this would be worth purchasing a bottle for. Cognac isn’t cheap!
White wine makes a very nice cream sauce and while it wouldn’t be the same as the Cognac sauce, it would still be a tasty dish.
My verdict:
Pork Loin in Cognac Sauce is a keeper. It would be a nice, rather easy company meal. As shown in the photos above, I served it with homemade mashed potatoes (with a bit of the sauce on top), veggies and a salad.
The liquor store I frequent has a basket of those “airplane” size bottles, by the check out counter. They have several different types of liqueurs, so I wouldn’t be surprised if they had cognac. They are various cost, but none were over 4.00. Might check that out if you don’t want to buy a full bottle.
That’s a good thought. I wonder how much is in those, however. The recipe calls for a cup of Cognac plus a tablespoon.
That looks absolutely delicious, but I’m not willing to buy a bottle of Cognac just for a recipe! We’d never drink it, so it would be a waste. I Googled what you can sub for Cognac and basically you can sub any kind of decent brandy but darn it, we don’t drink any kind of brandy! Oh well, I’ll just have to drool over the picture of your recipe. 😉
I think a white wine cream sauce is just as good. I wouldn’t buy Cognac or brandy just for this recipe.
Would you by chance happen to have the recipe? I used this recipe as well from pinterest some time ago but for some reason the link or website is no longer available. I would love to make this recipe for dinner and wish I would have printed it off. Could you post it or possibly send it to me via email?
I’m so glad you noticed that the link is no longer available. I found another recipe which looks like it would be the same or very similar. Here it is:
http://www.food.com/recipe/dijon-pork-loin-with-cognac-cream-sauce-327793
Let me know what you think. I’m going to change the link in the post.