Pork with Mustard Sauce
4 Hot Pork
Herbs Main course Eggless
Loin of Pork (4-6 cutlets)
˝ Onion, finely chopped
tbsp Olive Oil
teasp Freshly chopped Thyme
Bay Leaf, crumbled
tbsp Dijon Mustard
and Black pepper
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.
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.
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
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.
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
To serve - pour the mustard sauce into a small dish and serve with the pork.
Pork/Bacon Recipes | General
Pork Prep & Cooking Times |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.