Recipe: Chef Brad Lazarenko’s Pork Loin Roast & Mustard Sour Cream Sauce
This summer I had the pleasure of attending the 2nd annual Ladies on the Green – a unique golf event for women in support of the Zebra Child Protection Centre. Held at the Victoria Golf Course in the Edmonton’s river valley, attendees were treated to an afternoon feast catered by the course’s new Dogwood Cafe by Culina Restaurant & Catering.
Chef Brad Lazarenko of Culina is a good sport and was willing to share his recipe for the pork roast he served to all the ladies on the green that day. It was fork tender and I topped it with a generous serving of the accompanying mustard sour cream sauce. Take the time to brine your pork roast – you can taste the difference.
Pork Loin Roast & Mustard Sour Cream Sauce
Recipe courtesy of Chef Chef Brad Lazarenko, Culina Restaurant & Catering
½ cup salt
½ cup sugar
1 litre water
For the roast
2 cups good white wine
4 bay leaves
1 cup diced leeks
1 tbsp minced garlic
2 sprigs fresh thyme
4-5 sage leaves
mustard sour cream sauce
3 tbsp Dijon
1 cup cream
salt and pepper to taste
- Brine pork roast overnite and rinse.
- Add pork to roasting pan with wine, leeks, garlic and herbs. Roast for 10 minutes at 475 to brown than reduce oven to 250 degrees and finish roasting for about 40 minutes or until meat thermometer hits 145 degrees.
- Remove pork from pan, wrap in foil and keep warm.
- Add the pan jus to a small stockpot and reduce on high heat, add Dijon and cream and further reduce until slightly thickened . Adjust seasoning if necessary.
- When ready to serve, slice pork and pour over sauce.