Double Mustard Crusted Pork Roast with Jus

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  • Level: Easy
  • Total: 8 hr 40 min
  • Prep: 10 min
  • Inactive: 6 hr
  • Cook: 2 hr 30 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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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