Double Mustard Crusted Pork Roast with Jus

Total Time:
8 hr 40 min
Prep:
10 min
Inactive:
6 hr
Cook:
2 hr 30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 cup stone-ground mustard
  • 1/2 cup Dijon mustard
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon black pepper, freshly cracked
  • 1 tablespoon chopped fresh thyme leaves
  • 10 garlic cloves, roughly chopped
  • 1 (4 to 5 pound) bone-in pork loin roast
  • 1 fennel bulb, trimmed and sliced into 1-inch pieces
  • 1 large yellow onion, peeled and sliced into 1-inch rounds
  • 2 large carrots, cut into large pieces
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 cups panko bread crumbs
  • 1 cup vermouth
  • 3/4 cup chicken stock
  • 1 tablespoon unsalted butter
Directions

In a food processor, combine the mustards, soy sauce, pepper, thyme and garlic. Process until smooth. Rub all over the pork roast, loosely cover with plastic wrap and refrigerate at least 6 hours. Remove from refrigerator and allow to rest at room temperature for 30 minutes before cooking.

Preheat the oven to 350 degrees F. In a roasting pan, add the fennel, onions and carrots. Drizzle with olive oil and season generously with salt and freshly cracked pepper, to taste. Put the bread crumbs on a plate wide enough to fit the loin. Carefully roll the pork in the crumbs to form a nice crust. Put the pork on top of the vegetables in the roasting pan and bake until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 2 to 2 1/2 hours.

Remove the pork from the oven to a cutting board and let rest. Put the roasting pan over 2 burners on high heat. Add the vermouth and chicken stock and let reduce by half. Season, to taste, with salt and pepper. Whisk in the butter and strain into a small pitcher or bowl.

Remove the pork from the bone and slice into serving portions. Arrange on a serving platter and drizzle with the jus.


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Pairs Well With
Pinot Noir

Delicate, floral red wine

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