Mustard-Roasted Pork Loin
AutumnPorkServes 4
Ingredients
- 1.6kg piece of pork loin
- 1 tablespoon each olive oil and coarse sea salt
- 2 tablespoons wholegrain mustard
- 150ml vegetable stock
- 2 teaspoons Dijon mustard
- 3 tablespoons double cream
- To accompany: potatoes sautéed in goose fat
Method
Score the skin of the joint and rub with oil and salt. Place in an oven preheated to 220°C / gas mark 7 for 20 minutes, until the skin begins to blister.
Reduce the heat to 190°C / gas mark 5 and continue cooking for another hour and a quarter, or until cooked through.
Spread the wholegrain mustard over the top and continue cooking for 15 minutes more. Remove from the roasting pan and leave to rest on a serving dish loosely covered with foil.
For the sauce, pour off the excess fat from the pan and deglaze with the stock. Stir in the Dijon mustard and cream, bring up to bubbling point, pour over the pork and serve.
From the October 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)