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.