This recipe for Mustard Encrusted Pork Roast is simple and delicious.
This recipe for Mustard Encrusted Pork Roast is simple and delicious. Feel free to add some cubed potatoes to the carrots … potatoes are always a nice complement to a roast. If you want to blanch the carrots a bit before roasting, it will reduce their cooking time.
Time: 45 minutes
- 500g fresh carrot, cut into bayonets
- 3 tablespoons olive oil
- 1 (1 1/4-pound) pork tenderloin
- 2 tablespoons Dijon mustard
- 1/4 cup fine dry bread crumbs
- 2 garlic cloves, smashed
- 2 fresh thyme sprigs
- 1/2 teaspoon mustard powder
Preheat oven to 220°C. Place the oven rack in the middle slot.
Using a shallow roasting pan with a rack, toss carrots to coat with two tablespoons of oil, thyme and 1/4 teaspoon each of salt and pepper. Place in oven to roast while preparing the pork.
Meanwhile, pat pork dry and rub with 1/2 teaspoon of salt. Heat one tablespoon of oil in a large, heavy frying pan over medium-high heat. Brown pork all over; approximately three minutes in total.
Place browned pork onto a work surface and brush with two tablespoons of mustard. You may want to add more to generously cover. Stir together breadcrumbs, mustard powder and 1/2 tablespoon of oil, pressing onto the mustard-coated pork, forming a crust.
Transfer prepared pork into the roasting pan rack with the carrots. Roast until carrots are browned and tender. An instant-read thermometer inserted into the centre of the meat should register 62°C, about 15–22 minutes.
Allow pork to rest for 5 minutes.
Keep carrots warm in the oven, or keep oven on and continue to roast, if needed.
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