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Roast Pork with Herb & Mustard Crust Recipe
My favorite part of the Christmas Holidays is cooking and baking well into the New Year. It's my way of showing my family and friends how much I love them. I feed, therefore I love 😋
You can check out all the detail of my green and gold tablescape and Christmas meal in this post.
So today I'm sharing the easy recipe for my roast pork, as a tastier and easier alternative to Turkey (we're not particularly keen on it in our house...).
You can marinade the pork joint a day ahead, and just placed it in the oven on Christmas day a few hours before lunch is due. It's a tender meat without bones (kids will thank you), and deliciously cooked in apple cider. I tend to baste it every hour or so, and the pan juices and gnarly bits make excellent gravy too (recipe below), so you're covered on that front too 😉
I like to serve with apple sauce, sauteed Brussels sprouts with almonds and chorizo, and roasted winter veggies (potatoes, parsnips, squashes...).
This is of course a perfect Christmas Holiday recipe, but really, any time of year you're entertaining a crowd, this recipe is a life-saver and a welcome addition to your party menu. Oh, and did I mention that left-overs make great sandwiches too?! 😊
Roast Pork with Herb & Mustard Crust Recipe
Ingredients: Serves 6
* 5 to 6-pound pork loin or shoulder, de-boned and tied
* 1/4 cup Dijon mustard
* 1/4 cup wholegrain mustard
* 2 tbsp crushed garlic
* 2 tbsp brown sugar
* 3 bay leaves
* 3 springs of fresh rosemary
* 2 cups of apple cider
* 1 tbsp salt
* 1 tsp freshly ground black pepper
For gravy:
* 2 onions quartered
* 1 carrot chopped into chunks
* 1 cup of apple cider
* 2 tbsp of red current jelly
* 1 veal or chicken stock cube
* 1-2 tsp of flour for thickening
Directions:
Mix together the mustard, garlic, salt, pepper and sugar and rub all over the pork joint. Place the herbs onto a roasting pan along with chopped onions and carrot. Place the pork joint onto of the veg. Add the cider and cover with foil. Roast until tender for about 3 hours, or until the meat temperature reaches 145 degrees F.
Remove from the oven and allow to rest, covered with foil for 10 minutes before slicing.
For the gravy:
While pork is resting, place the roasting pan (along with herbs and roasted veg from the pan) onto a medium heat. Add the cider, stir and bring to a boil. Add the stock cube. Mix the flour with 1-2 cups of cold water, then add to the pan. Bring to simmer for about 5-10 minutes until juices are thickened. Add the red current jelly, stir and season to taste. Strain the gravy before serving.
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Invite me over any time dear friend! ;) Looks amazing!
ReplyDeletePersonally, I would prefer this roast over beef or chicken myself. It looks simply perfect. Love the brining.
ReplyDeleteThis looks so so yummy! I missed what those things that looked like chips were. Could you share?
ReplyDeleteHi Lizzi, those are pork cracklings. basic the skin is salted and roasted on a tray int he oven. It turns crisp and crackling! :)
DeleteThat mustard crust looks amazing!
ReplyDeleteThe mustard crust sounds divine!
ReplyDeleteThose seasonings sound good! Great pictures too!
ReplyDeleteThose roasted onions look amazing. Happy Christmas!
ReplyDelete