An Affirmation from a Provencal Shopkeeper

                               With Recipe for Herb Crusted Dijon Pork Loin

I  am a self-declared Francophile, captivated by all things French, inclusive of the cuisine, architecture, fashion and the language. After all, even the word merde  (translated, meaning “shit” in English) seems to roll off the tongue. If I didn’t know better, and someone whispered “merde” in my ear, I might think myself propositioned to the boudoir!

A few years ago, my husband and I embarked on a three-week journey throughout France, starting in Paris, with Provence beginning week two of our trip. We chose to stay at a small chateaux style hotel called Le Pigonnet.  The “auberge” and its gardens appeared to have been designed with the tip of Monet's paintbrush. We felt privileged to be living inside this dreamscape for the next week while immersing ourselves in both the culinary and cultural delights of the region. We roamed from one hillside town to another, and with each step, “danced” under Provence's lavender skies.

While entangled in all things visual and tangible, we failed to see that not only were our senses expanding, so were our waistlines. The weight gain became apparent to me while shopping in the hill town of St. Paul de Vence. Seduced by a sexy black dress displayed in a shop window, I strayed, like an alley cat, into the boutique. Reluctantly, my husband followed. I addressed the shopkeeper with the traditional greeting “Bon Jour Monsieur,” S’il Vous plait? He responded, “ Bon Jour, Qui, Madam.” We were off to a good start. I pointed to the dress, told him my size, then slid behind the curtain to try it on.

I could barely zip it up when I realized I was not wearing a sexy black dress, but a straight jacket! It wasn’t one size too small; it was two sizes too small!  Was this the French way of “body shaming” the rest of the world by cutting their clothes so minimally?’ The f-----g French! I was suddenly a ”turncoat”! Silently, I struggled to get the dress off when the shopkeeper asks, “Madam, do you like”?. I wrap my nakedness into the fitting room curtain, and pop only my head out to say, “Monsieur, too much wine, too much cheese here in France, I need a bigger size.”  I see my husband look away; he is smart enough not to engage. He reminded me every day that we were overindulging. I couldn’t help it; this was France for God's sake. The shopkeeper calmly retorted, “Madam, if not to eat, why to live?” I replied, “thank you, Monsieur, next size, S’il Vous plait?”

                            Provencal Crusted Dijon Pork Loin

3-pound boneless pork loin (have butcher cover with fat and tie)

2 tablespoons Dijon mustard (reserve 1 tbs. to finish sauce at the end)

2 large garlic cloves, sliced

1 cup of water

1 cup chicken stock - divided

½ cup dry white wine

2  tablespoons Herbes de Provence

Kosher salt

Ground black pepper

Directions:

Place the pork loin on a piece of wax paper fat side up. 
With a small sharp knife, make as many tiny slits in the meat as you have pieces of garlic. Insert garlic slices into these slits.

With a pastry brush, brush on 1 tablespoon of the Dijon mustard, coating the roast top and sides.  

Mix the Herbes de Provence with kosher salt and cracked black pepper to taste. Sprinkle the mixture over
the entire top and sides of pork (whatever excess falls on wax paper, sprinkle back on.)

Heat oven to 350 degrees. 

Place the pork in a small to medium-size roasting pan. (If the pan is too big, the drippings will evaporate too quickly. )

Pour the water and ½ cup chicken stock around the meat and place it in the hot oven.

Cooking time should take between 50 to 60 minutes.

Remove from oven at 145 degrees; do not overcook. I rely on an instant-read thermometer. Once
the desired temperature is reached, remove the roast to a cutting board.

Immediately deglaze the hot roasting pan with white wine, scraping up the brown bits, whisk in the remaining Dijon mustard and chicken stock. Pour this mixture into a small saucepan, whisk over heat for 2-3 minutes and serve over sliced pork roast. 

Notes:

Herbes de Provence is a mixture of dried herbs, often consisting of savory, marjoram, rosemary, thyme, oregano, basil, and tarragon. Prepared dry mixes are available for purchase at Whole Foods, Williams and Sonoma, gourmet markets, and if you are lucky, at TJ Maxx and HomeGoods in the food section. Amazon is always a sure choice.

I used Chairman’s Reserve Pork loin to make this recipe. It is a division of Tyson and sold in most major supermarkets. It is consistently tender and juicy due to its “marbling.”  Yes, it makes a difference.