Pork Wrapped in Bacon with a Mustard Cream Sauce

Last evening Diane blended two recipes from The French Kitchen—A Cookbook by Joanne Harris and Fran Warde.  I’d had my eye on this book for at least a year and I waited until it went on sale after Christmas.  It has been a very useful purchase because we have made this recipe at least once a year since the purchase plus numerous other recipes from the same cook book.


The recipe is fairly simple in that the pork loin is wrapped with bacon and in a separate pan heat cream flavoured with mustard and a little wine until it thickens and pour that sauce over the pork that has been sliced into centimetre rounds with some of the bacon wrapping.


Diane, as she always does, provided a small plate of nibbles: nuts, bottled baby mushrooms, slices of Pecorino Cheese and olives.


As a wine, in keeping with the nationality of the food, we had a delicious, yet inexpensive, bottle of Parnasse Sauvignon Blanc.  These southern French wines, this one from the Pays d’Oc, are far better than their price would indicate and we will happily drink them as long as they care to make them.

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