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Pork with Mustard Sauce HT MC 120mins Serves 4 Hot Pork Herbs Main course Eggless Ingredients 1 Loin of Pork (4-6 cutlets) 2 Cloves Garlic ½ Onion, finely chopped 2 tbsp Olive Oil 50g/2oz softened Butter 1 teasp Freshly chopped Thyme 1 Bay Leaf, crumbled 2 tbsp Dijon Mustard Salt and Black pepper 25g/1oz Flour 25g/1oz Butter
Instructions 1. Remove the rind and half the thickness of fat from a loin of pork. Score the fat on the loin with a sharp knife in a criss-cross pattern. Mix the finely chopped onion with the olive oil. 2. Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places with a small sharp knife and insert a garlic slice and a little chopped onion mixture in each hole. 3. Mix the softened butter, crumbled thyme, bay leaf, salt, pepper and mustard to a smooth paste and rub this well into pork several hours before roasting. Let the meat stand at room temperature to absorb the flavours. 4. Heat the oven to 230C, 450F, Gas mark 8. Arrange the meat, fat side up, in a roasting tin and brown it for 15 minutes. Reduce the temperature to 15OC, 35OF, Gas mark 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 tin. Mash together the flour with an equal amount of butter and add this a little at a time to the pan drippings. Stir over a low heat to thicken. 6. To serve - pour the mustard sauce into a small dish and serve with the pork.
More Pork/Bacon Recipes | General Pork Prep & Cooking Times | Pork Cuts
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