Nutrition Facts
8 servings
8
Recipe for Pork Roast with Mustard and Rosemary
Today I propose a dish that you can include in a festive menu, especially for Easter, but not only, as it remains an affordable dish. This does not make it any less delicious; on the contrary. Additionally, it is easy to make and accessible to everyone.
General
5 pork roast
4 cloves Garlic
1 coarse salt
½ Crushed pepper
2 Olive oil
150 Water
3 fresh rosemary for serving (optional)
Mustard sauce
1 Dijon mustard
1 whole grain mustard with Espelette pepper
2 chopped fresh rosemary
1 Olive oil
1 Honey
½ powdered curry
Directions
1
In a small bowl, mix all the ingredients for the mustard sauce. Set aside.
2
Dry the pork tenderloin with paper towels.
3
Place the chopped garlic in a mortar with salt and pepper and grind well to make a paste. Brush the roast with it.
4
Heat the oil in a pan and brown the roast on all four sides. Place it in a baking dish and brush the surface and sides with the mustard sauce.
5
Deglaze the pan with 150 g of water and scrape the bottom to lift the browned bits from the meat. Pour the resulting juice into the dish next to the roast.
6
Preheat the oven to 180°C, static heat.
7
Place the dish in the oven and cook the roast for 50 minutes, basting 1-2 times during cooking.
8
Cover the meat with aluminum foil and let it rest for 10 minutes. Then, remove any strings if there are any and slice it.
9
To finish, serve the meat with the sauce, sprinkled with finely chopped fresh rosemary, along with your choice of side (green beans for me).
Ingredients
General
5 pork roast
4 cloves Garlic
1 coarse salt
½ Crushed pepper
2 Olive oil
150 Water
3 fresh rosemary for serving (optional)
Mustard sauce
1 Dijon mustard
1 whole grain mustard with Espelette pepper
2 chopped fresh rosemary
1 Olive oil
1 Honey
½ powdered curry
Directions
Directions
1
In a small bowl, mix all the ingredients for the mustard sauce. Set aside.
2
Dry the pork tenderloin with paper towels.
3
Place the chopped garlic in a mortar with salt and pepper and grind well to make a paste. Brush the roast with it.
4
Heat the oil in a pan and brown the roast on all four sides. Place it in a baking dish and brush the surface and sides with the mustard sauce.
5
Deglaze the pan with 150 g of water and scrape the bottom to lift the browned bits from the meat. Pour the resulting juice into the dish next to the roast.
6
Preheat the oven to 180°C, static heat.
7
Place the dish in the oven and cook the roast for 50 minutes, basting 1-2 times during cooking.
8
Cover the meat with aluminum foil and let it rest for 10 minutes. Then, remove any strings if there are any and slice it.
9
To finish, serve the meat with the sauce, sprinkled with finely chopped fresh rosemary, along with your choice of side (green beans for me).
Notes
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TH 
EN