Tender Pork Mustard Oven

This juicy and tender pork roast with mustard is a classic centerpiece that always turns simple ingredients into an unforgettable French Sunday dinner The tangy mustard crust melts into the pork while vegetables roast underneath picking up all the savory flavors

I first tried this for a big cozy weekend lunch and now it is my standby whenever I want to impress with just a few pantry treasures

Ingredients

• Pork roast: shoulder or loin about one and a half kilos for moist and flavorful results look for meat with some marbling
• Dijon mustard: three spoonfuls for a bright punchy crust choose a reputable brand for smooth heat
• Honey: two spoonfuls for balance and caramelization try to find local for nuanced flavor
• Olive oil: two spoonfuls helps lock in moisture and encourages browning use extra virgin for best flavor
• Salt: one spoon fine sea salt works best to season deeply
• Black pepper: half a spoon freshly ground gives the most aroma
• Carrots: four cut up for sweetness and color choose firm and bright ones
• Potatoes: three diced for heartiness pick waxy or all purpose varieties for best texture
• Onion: one finely sliced builds a gentle aromatic base yellow or white works perfectly

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to one hundred eighty degrees Celsius about three hundred fifty Fahrenheit so it is ready once you begin assembling

Mix the Mustard Glaze:

In a bowl whisk the Dijon mustard honey olive oil salt and pepper until the glaze becomes creamy and easy to spread

Coat the Pork:

Using your hands or a spoon rub this mustard mixture all over the pork so every surface is thoroughly covered This step locks in juices

Arrange the Vegetables:

Scatter cut carrots potatoes and onion in the bottom of a large ovenproof dish creating a nest for the pork

Assemble the Roast:

Nestle the coated pork into the center of the vegetables so flavors mingle as they cook

Roast It:

Place in your preheated oven Roast for about one hour and thirty minutes Baste pork a couple of times with pan juices so it stays juicy and the glaze forms a tasty crust

Check Doneness:

When a meat thermometer inserted in the center reads seventy degrees Celsius or one hundred sixty Fahrenheit your roast is done

Rest and Slice:

Remove the roast from the oven and let it rest for ten minutes before slicing to hold in juices Serve over the roasted vegetables

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One of my favorite touches is adding a bit of extra honey to the glaze late in roasting This gives the crust a shiny caramelized finish My kids always ask for a slice with the most mustard coating Family dinners with this roast always bring everyone to the table with smiles

Storage Tips

Let leftovers cool completely before storing Refrigerate in an airtight container for up to three days For a longer keep freeze in thick slices with a little cooking juice in a freezer bag Reheat gently so the roast stays moist

Ingredient Substitutions

Swap Dijon for whole grain mustard for a rustic texture Use maple syrup in place of honey for a different sweetness Add a few sprigs of fresh thyme or rosemary with the vegetables if you like extra herbal notes

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Serving Suggestions

Serve slices of pork roast with the roasted veggies and a spoonful of the pan juices It pairs beautifully with crusty bread or a simple green salad For a French touch offer a glass of light red wine

A Tradition of Sharing

Pork roasts like this have graced French Sunday tables for generations They bring a sense of togetherness and mark special occasions without fuss The combination of vegetables and mustard pays homage to rustic farmhouse cooking where nothing goes to waste

Recipe FAQs

→ How do I keep the pork roast moist?

Baste the pork regularly with the pan juices during roasting and let it rest before slicing to retain moisture.

→ Can I use a different cut of pork?

You can use pork shoulder or pork loin depending on your preference for tenderness and flavor.

→ What vegetables go well in the roasting pan?

Carrots, potatoes, and onions absorb the roasting flavors well, but parsnips or turnips can also be added.

→ How do I know when the pork is fully cooked?

Use a meat thermometer; the internal temperature should reach 70°C (160°F) for safely cooked, juicy pork.

→ Can I add herbs for more aroma?

Adding fresh thyme or rosemary to the roasting pan will enhance the aroma and flavor of the dish.

→ Is this suitable for meal prep?

Yes, the roast and vegetables can be made ahead and reheated for convenient and tasty meals.