I found this sauce recipe from one of my new favorite cookbooks, At Blanchard's Table. I served it warm over a grilled, sliced pork loin.
1 lb pork loin
Italian salad dressing (for marinade)
Mustard Sauce with Capers & Parmesan:
(Sauce is enough for about 3 servings)
2 Tbsp drained capers
2 Tbsp freshly grated parmesan cheese
½ tsp Worcestershire sauce
¼ cup fresh Italian flat leaf parsley
½ Tbsp Dijion mustard
Salt and Pepper, to taste
3 Tbsp sour cream
1 tsp fresh lemon juice
In a bag or bowl, marinate pork loin in Italian salad dressing overnight. Start grilling over high heat, to get good grill marks and crispies going on, then turn heat to low and continue cooking until pork reaches 160 degrees in the middle. Let rest for about 10 minutes before slicing.
In a small food processor, combine all ingredients for the sauce. Transfer to a small sauce pan over low and heat until warm.
Serve sliced pork with wild rice and steamed broccoli. Drizzle sauce over sliced pork.