Dinner in French: My Recipes by Way of France: A Cookbook

“I can't really speak French, but I cook in French.” That's Melissa Clark. It's the merging of French cuisine with the food she grew up eating in Brooklyn that Clark has mastered, and it's that merging that is the core of Clark's cookbook, Dinner in French.

Dinner in French shares recipes for soups, quiches, tarts, savory pies, fish and shellfish, salads, eggs, cheese, chicken and other meats, vegetables, and after-dinner treats. I was especially taken with the recipes for Jam-Filled Sables, Crispy Duck Legs with Satsumas, French Onion Soup with Grilled Gruyere Sandwiches, Truffled Mac and Cheese, and Meyer Lemon Tart with Olive Oil and Fleur de Sel. I will make the Meyer Lemon Tart with Olive Oil and Fleur de Sel. Soon.

But I decided to start by trying Clark's Roasted Pork Loin with Rosemary.



ROASTED PORK LOIN WITH ROSEMARY

5 garlic cloves, finely grated or very finely minced
3 tablespoons chopped fresh rosemary leaves
3 tablespoons chopped fresh thyme leaves
2 teaspoons whole-grain mustard, plus more for serving
1 3/4 teaspoons fine sea salt, plus more as needed
1 1/2 teaspoons freshly ground black pepper
1 (2 1/2-3 pound) boneless pork loin
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
4 tablespoons (1/2 stick) unsalted butter, cubed
Chopped fresh fennel fronds or parsley, for serving



1. In a large bowl, stir together the garlic, rosemary, thyme, mustard, salt, and pepper. Rub the mixture all over the pork, cover, and refrigerate to marinate for at least 2 hours or up to overnight.

2. Heat the oven to 400 degrees F. Pat the pork dry and place it, fat-side down, in a large ovenproof skillet. Drizzle the roast with the oil. Roast for 25 minutes, then turn it over and roast until it reaches 135 degrees F on a meat thermometer, 15 to 25 minutes longer. Transfer the pork to a plate and tent it with foil.

3. Place the skillet over medium-high heat and whisk in the sine, scraping up the browned bits. Simmer until the liquid is reduced by half, about 1 minute, then add any juices from the plate holding the roast. Whisk in the butter, a little at a time, until the sauce emulsifies; then simmer until it has thickened, 1 minute. Taste and add more salt if needed.

4. To serve, thinly slice the pork. Drizzle the slices with the sauce and top them with the fennel fronds or parsley. Serve with whole-grain mustard on the side.