Pork Loin with White Wine-Mustard Sauce

• 1 medium shallot
• four 1/2-inch-thick boneless pork loin chops (about 1 pound total)
• 1 tablespoon vegetable oil
• 1/2 cup dry white wine
• 2 teaspoons whole-grain mustard
• 3/4 cup veal stock (6 fluid ounces)
• 1 teaspoon unsalted butter

1. Finely chop shallot.
2. Pat pork dry and season with salt and pepper.
3. In a skillet heat oil over moderately high heat until hot but not smoking and saute pork until just cooked through, about 4 minutes on each side.
4. Transfer pork to a warm platter and keep warm, covered.
5. Pour off all but 2 teaspoons fat from skillet and saute shallot, stirring, 15 seconds.
6. Add wine and simmer until reduced by about half.
7. Stir in mustard and stock and simmer sauce until slightly thickened, about 4 minutes.
8. Just before serving, add butter to sauce, stirring until incorporated, and season with salt and pepper.
9. Serve pork with sauce.

shallot, pork loin chops, vegetable oil, white wine, wholegrain mustard, veal stock, unsalted butter

Taken from www.epicurious.com/recipes/food/views/pork-loin-with-white-wine-mustard-sauce-100596 (may not work)