This Mustard Crusted Pork Roast is tender and tasty…perfect for a Sunday family supper, an easy weeknight meal or even for a special holiday dinner!
Looking for a new easy, quick and healthy dish? Pork loin is very lean and a great source of protein. The mustard mixture, which is so full of flavor, keeps the pork fork tender moist and is gluten free! Do you prefer a total low carb or Keto dinner? Try cooking Brussel Sprouts in place of the potatoes!
My mustard crusted pork roast is incredibly versatile too. It is great for a casual weeknight meat and potatoes dinner, but would be an elegant meal for a special occasion. Are you ready to impress your guests maybe for Christmas or New Years Eve? Cook the roast separately, then place it on a beautiful decorative platter atop a bed of couscous with dried apricots surrounded by roasted vegetables!
The Method of Mustard Crusted Pork Roast
ingredients:
- roast pork loin
- kosher salt
- fresh ground pepper
- extra virgin olive oil
- Dijon mustard
- stone ground mustard
- tamari
- vinegar
- garlic
- herbs: parsley, tarragon, chives
- chicken stock
- baby potatoes: baby tri-color potatoes
basic directions:
The first step to this mustard crusted pork roast is to season the roast all over with salt and pepper. Place the potatoes in a bowl, drizzle with oil and season with salt and pepper. Sear the pork on all sides until browned along with the potatoes.
Make the mustard and herb mixture by whisking the Dijon and next 6 ingredients together in a small bowl. Smear the mustard mixture on top of the roast. Add chicken stock to the skillet to keep the potatoes from burning.
Roast at 350 degrees until a meat thermometer reaches 145 -160 degrees. 145 is for rare pork (you can safely eat) and 160 is for medium. Rest 10-15 minutes.
Cook’s Notes:
Tips for success:
If you have the time, brining the pork roast will ensure a very juicy piece of meat. Boil water and salt until the salt dissolves. Let cool. Next add peppercorns and bay leaves. Add pork to a bowl or large ziploc bag and cover with brine for 2-4 hours. Dry completely before cooking.
In the case that your pork roast has a fat cap on top, do NOT cut it off! This adds flavor and moisture. Make a few slits in the fat before brushing on the mustard mix.
Season the roast well prior to searing.
Recipe variations:
I like to purchase a large pork loin when it is on sale then cut it into small roasts and chops that can be frozen. This recipe would work well with chops. Cover each chop with the mustard mix then nestle them amongst the potatoes.
Bone in pork roast is perfectly fine as well..
This can be made into a sheet pan dinner by using pork tenderloin. Cover your sheet pan with foil for easy clean up. Place the pork tenderloin on the sheet pan, cover with the mustard mixture and put the potatoes around the sides of the pork.
Please use whatever herbs you like best! You can add or switch the ones I used out for rosemary, thyme or sage.
Serving Suggestions:
A warm, tangy vegetable like my Red Cabbage and Apples or a crisp side salad like my Kale and Apple Salad would both be great choices to accompany this Mustard Crusted Pork Roast.
storage:
Wrapped tightly in saran and foil, this will last for several days in the fridge. Sliced thinly, the leftovers make a great sandwich! Try it on a crusty sourdough bread with sliced apples, bacon and cheddar cheese!
The Essentials:
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