Preheat the oven to 425 degrees F. Prepare the pork: Whisk the thyme, rosemary, garlic, mustard and vegetable oil until emulsified. Season with salt and pepper.
Rub the pork liberally with the herb-mustard mixture, then place fat-side up on a rack set inside a heavy-bottomed roasting pan. Roast until the pork is caramelized and a thermometer inserted into the center registers 145 degrees F, 55 to 60 minutes. Transfer to a cutting board and let rest 10 minutes.
Meanwhile, make the sauce: Pour off all but 2 tablespoons drippings from the roasting pan, then heat on the stove over medium heat. Add the mushrooms and cook until caramelized, 6 to 8 minutes. Add the shallots and cook until translucent, about 2 more minutes. Remove the pan from the heat and add the cognac, then return to the heat and scrape up any browned bits from the bottom of the pan with a wooden spoon. Simmer until almost all of the liquid has evaporated. Whisk in the stock, mustard and thyme. Bring to a boil and cook until reduced by half, 8 to 10 minutes. Add the cream and butter and gently boil until thickened. Add the parsley and salt and pepper to taste.
On weeknights, I serve roasted sweet potatoes (don't forget to add a little sweet onion, honey and salt) and collards.
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|Serving Size: 1 (127g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 55 (65%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 9.1mg||3 %|
|Sodium 485.8mg||17 %|
|Potassium 185.8mg||5 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 4.3g|
|Protein 3.3g||5 %|
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Calories per serving: 85
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