Roast Pork Loin with Mustard sauce

Roast Pork Loin with Mustard sauce

This is a very tasty roast pork recipe the meat is very juicy and the mustard sauce is a perfect match for the dish.

Ingredients;

1kg boneless pork loin

3-4 garlic cloves sliced thin

Salt and pepper as desire

thyme/savory as per taste

½ cup of lard or 4 spoon of oil

1 cup of white wine

1 cup of chicken broth or water

Mixed vegetable – optional for roasting along the pork loin

Mustard sauce ;

1 medium onion

50ml white wine

200gm sour cream

Salt and peper

1 cup of the pork roast broth

2 tbsp mustard or per taste

1 tabelspoon of flour

½ tbs of delicat is optional

Preparation of the pork roast;

Four hours before cooking remove the roast from the refrigerator to bring to room temperature.

Wash the meat and dry with paper towels, sprinkle kosher salt and black pepper leave it to stay for 1 hour.

Next, make holes with a sharp knife across the entire loin, then insert the thin slices of garlic, sprinkle the thyme all over the loin and let it stand covered in a bag for 3 hours.

Heat oven to 300 degrees, adjust the oven rack to middle position.

Meanwhile heat a skillet over medium high heat with the lard or oil, When skillet is smoking about 4-5 minutes add the roast, fat side up if a single loin. Brown the roast on all sides about 2 minutes per side, fat side last, lower temperature if the roast is burning.

Optional at this stage is to have some cut vegetables cooking for 3-4 min at medium heat in the same oil from the skillet and transferring to roasting pan at the bottom of the pork loin.

Transfer roast to roasting pan on a rack set inside the pan, add the broth and the wine. Cook until the internal temperature reaches 145-150 degrees using an instant read thermometer inserted into the center of the roast. Approximately 25-30 minutes per pound should register about 145-150 degrees.

Remove roast from the oven, transfer to a cutting board and tent loosely with foil 15-20 minutes. The internal temperature will rise about 5-10 degrees while resting to a temperature of 155-160. For maximum tenderness do not cook past this temperature.

Cut the twine off the roast, slice thinly across the grain and serve.

Below is a cooking chart for pork roast. Remember you should always use an instant-read thermometer to check the doneness of a roast. The internal temperature will rise about 5-10 degrees during resting time, remove the roast 5-10 degrees before desired doneness.

Doneness            Description        Meat Thermometer Reading

Medium               Pink throughout               145-150 degrees

Medium-Well    Slightly pink in center     150-160 degrees

Well-Done          Beige-pink throughout  160-170 degrees

It is not recommended recipes for pork loin be cooked less than medium doneness.

Preparation for the Mustard sauce

In a sauce pan using the oil from the roasting pan, fry an onion until soft, add the flour mixing continuously, add the broth, wine, sour cream, mustard, salt and pepper. Bring to a boil on a small heat, simmer for 3 min, remove from heat.