Mustard Pork Roast - guaranteed delicious.
04-02-2009, 04:42 PM
#1
Former Vendor of MBWorld
Thread Starter
Join Date: Jul 2006
Location: In a box
Posts: 2,513
Likes: 0
Received 0 Likes
on
0 Posts
W211 E55
Mustard Pork Roast - guaranteed delicious.
ChicagoX's Mustard Pork Roast
Prep: 15 min.
Cooking time: ~1.5 hr, depending on size of roast.
Difficulty: Easy
Ingredients
1 pork roast, 1 1/2 to 2 1/2 pounds, trimmed and tied.
1 stick butter
1 jar Dijon mustard
1 bottle dry white wine of choice
4-6 cloves garlic, whole, peeled
2 sprigs fresh thyme
salt and pepper to taste
water or chicken stock
Preparation
In a large, heavy, lidded pot, melt the butter. add the garlic.
Brown the salted/peppered pork roast on all sides in the butter, turn off heat.
Remove roast from pot and slather on all sides with the Dijon mustard. Go for a thick coating here.
Replace coated roast in butter/pot and slowly add a 50:50 wine/water (or stock) mix until the liquid level is halfway up the roast. Add thyme, turn on medium-low heat and cover pot.
Drink some wine.
Cook for about 45 minutes, turn roast and slather top with mustard. Add a little water or chicken stock if necessary to keep liquid level halfway up roast.
Drink some more wine, and continue cooking lidded for about 45 minutes.
When roast is done, remove and set to cool. In the uncovered pot, boil the remaining liquid, reducing volume by about 1/3.
Remove garlic cloves and discard (or eat)
Untie and slice the cooled roast into 1/2 to 3/4 inch slices and serve over jasmine rice or thick-cut peasant bread (or diagonally-sliced French bread)
Pour a little bit of the liquid ambrosia that is your sauce over the whole thing and ENJOY!
This is one of those dishes that is even better the next day, after having been refrigerated. Slice thinner for sandwiches on softer bread, a bit thicker for stouter loaves...mmmmm.
Prep: 15 min.
Cooking time: ~1.5 hr, depending on size of roast.
Difficulty: Easy
Ingredients
1 pork roast, 1 1/2 to 2 1/2 pounds, trimmed and tied.
1 stick butter
1 jar Dijon mustard
1 bottle dry white wine of choice
4-6 cloves garlic, whole, peeled
2 sprigs fresh thyme
salt and pepper to taste
water or chicken stock
Preparation
In a large, heavy, lidded pot, melt the butter. add the garlic.
Brown the salted/peppered pork roast on all sides in the butter, turn off heat.
Remove roast from pot and slather on all sides with the Dijon mustard. Go for a thick coating here.
Replace coated roast in butter/pot and slowly add a 50:50 wine/water (or stock) mix until the liquid level is halfway up the roast. Add thyme, turn on medium-low heat and cover pot.
Drink some wine.
Cook for about 45 minutes, turn roast and slather top with mustard. Add a little water or chicken stock if necessary to keep liquid level halfway up roast.
Drink some more wine, and continue cooking lidded for about 45 minutes.
When roast is done, remove and set to cool. In the uncovered pot, boil the remaining liquid, reducing volume by about 1/3.
Remove garlic cloves and discard (or eat)
Untie and slice the cooled roast into 1/2 to 3/4 inch slices and serve over jasmine rice or thick-cut peasant bread (or diagonally-sliced French bread)
Pour a little bit of the liquid ambrosia that is your sauce over the whole thing and ENJOY!
This is one of those dishes that is even better the next day, after having been refrigerated. Slice thinner for sandwiches on softer bread, a bit thicker for stouter loaves...mmmmm.
04-02-2009, 07:03 PM
#3
Former Vendor of MBWorld
Thread Starter
Join Date: Jul 2006
Location: In a box
Posts: 2,513
Likes: 0
Received 0 Likes
on
0 Posts
W211 E55
04-02-2009, 10:31 PM
#5
Former Vendor of MBWorld
Thread Starter
Join Date: Jul 2006
Location: In a box
Posts: 2,513
Likes: 0
Received 0 Likes
on
0 Posts
W211 E55
04-03-2009, 10:58 AM
#7
Administrator
Trending Topics
04-03-2009, 04:27 PM
#8
Former Vendor of MBWorld
Thread Starter
Join Date: Jul 2006
Location: In a box
Posts: 2,513
Likes: 0
Received 0 Likes
on
0 Posts
W211 E55
It does thicken somewhat, but feel free to add 1-2 TBSP of light roux should you desire something even thicker.
Over rice, the reduced sauce (not gravy) is flavor-filled. Try it and see.
Over rice, the reduced sauce (not gravy) is flavor-filled. Try it and see.
