Roast Pork with Mustard Butter is packed with amazing flavor, and a perfect crust. It is a most lovable main course.

Roast Pork with Mustard Butter

Roast Pork with Mustard Butter
Recipe type: Main Course
Cuisine: British
Serves: 4 to 6 servings
  • 1 loin of pork, 4 to 6 cutlets
  • 3 plump garlic cloves
  • 1/2 Spanish onion, finely chopped and mixed with 2 Tablespoons (30 ml) olive oil
  • 2 ounces (50 g or 1/2 stick) softened butter
  • 1 teaspoon (5 ml) crumbled fresh thyme or 1/2 teaspoon (2.5 ml) dried thyme
  • 1 bay leaf, crumbled
  • 1 to 2 Tablespoons (15 to 30 ml) Dijon mustard
  • salt and freshly ground black pepper
  • 1 ounce (25 g) all-purpose flour
  • 1 ounce (25 g) or 1/4 stick salted butter
  • watercress, to garnish
  • pureed potatoes, to serve
  1. Ask your butcher to remove the rind and half the thickness of fat from a loin of pork.
  2. Remove the pork from the refrigerator 4 hours before you plan to cook it. Score the fat on the loin with a sharp knife in a crisscross pattern. Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places with a thick skewer and insert a garlic slice and a little chopped onion mixture into each hole.
  3. Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.
  4. Heat the oven to 450°F (230°C) gas 8. Arrange the meat, fat side up, in a roasting pan and brown it for 15 minutes. Reduce the temperature to 350°F (180°C) gas 4 and continue to roast until the meat is done, about 1 1/4 to 1 1/2 hours.
  5. Remove as much fat as possible from the juices in the pan, blotting them with a strip of absorbent paper. Mash together the flour with the butter and add this a little at a time to the pan drippings. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.
  6. Garnish the pork with sprigs of watercress and serve with pureed potatoes and the mustard butter.


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