Pork with Mustard Sauce and Dill & Shallot Potatoes

It was hot today. Not melt your brain 108 degree hot like my Southern friends but hot for Vermont. I did a quick sear and oven bake of our pork to minimize the amount of time the oven had to be on. The end result went over well. My husband had thirds and the 8 year old gave me a hug and told me he loved me so I guess I did something right! Pork sirloin cutlets are frequently discounted in our supermarket and I personally like them better than chops so we use them a bit. Not a ton of pictures in this one because the toddler was wondering around with an ice pack on her boo-boo, the baby was spitting her binky out, and the 8 year old was questioning every single thing I was doing. In other words, a totally normal day.

Pork with Mustard Sauce
(serves 6)

3 lbs of pork sirloin cutlets
salt & pepper
1 TBS butter
2 TBS dijon-type mustard
2 TBS ricotta cheese (could also use sour cream)
1 TBS maple syrup

This could not be easier. Preheat the oven to 450 and cover a cookie sheet with foil. In a pan on the stove melt the butter. Sear the pork sirloin pieces on both sides so that you can just see a small line of pink in the middle. About 2-3 minutes on each side should do it. Lay the meat on the cookie sheet.

Put it in the oven for 10-15 minutes. It will depend on how big your pieces are. Using a meat thermometer the pork should reach a temperature of 160. The USDA recently dropped their guideline to 145 but I feel better cooking it to 160.

While the pork is cooking mix together the mustard, ricotta, and maple to make your sauce. You can use sour cream if you'd like. I always have ricotta on hand and love the creamy texture it gives the sauce.

Dill & Shallot Potatoes
(serves 6) 

6 medium red-skinned potatoes
1/2 tsp salt
3 TBS butter, split
1/4-1/3 cup milk
2 TBS fresh dill
1/2 large shallot, sliced

Rough chop the potatoes into chunks (leave the skins on) and toss them into a pan of boiling water. Boil for roughly 8 minutes or until fork tender. In a saucepan, melt 1 TBS of the butter and brown the sliced shallots in it. Drain potatoes and put them into a mixing bowl. Add 2 TBS of butter, the browned shallots, salt, and dill and mix. Add milk slowly stopping when the mixture comes together.

Serve with a green salad if you'd like and enjoy!

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