Roast Pork Loin with Mustard Marinade
When purchasing the pork loin roast, ask the butcher to french it, which involves cutting the meat away from the ends of the bones. This makes for a neater presentation.
Ingredients
- 3⁄4 cup white wine
- 3 Tbs. firmly packed brown sugar
- 3 Tbs. olive oil
- 1⁄2 cup Dijon mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- 1 bone-in pork loin roast, about 5 lb.,
frenched and tied - Salt and freshly ground pepper, to taste
- 1⁄4 cup heavy cream
Directions
In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast with plastic wrap and let stand at room temperature for 1 hour.
Position a rack in the lower third of an oven and preheat to 475°F.
Scrape the excess marinade off the roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.
Roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 50 minutes more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.
Position a rack in the lower third of an oven and preheat to 475°F.
Scrape the excess marinade off the roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.
Roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat, away from the bone, registers 140°F for medium, 45 to 50 minutes more.
Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.
Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper, and transfer the sauce to a sauceboat. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.
Serves 6 to 8.