Lunch
Pan-Seared Pork Loin with Mustard-Cream Sauce & Charred Root Vegetables
A thick-cut pork loin steak seared to a golden crust, finished in a hot oven, then rested and sliced to reveal a pale, juicy interior. A whisked mustard-cream pan sauce—built from the pork's fond and enriched with Dijon and crème fraîche—pools underneath, while parsnips and celery root, charred until their cut edges blacken and caramelize, provide earthy sweetness.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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