Burgundy Mustard-Marinated Pork
Tender and flavorful, this Burgundy Mustard Pork Roast is a delightful dish that brings together the rich flavors of Burgundy mustard, fresh rosemary, and garlic. The pork loin roast is marinated in a delectable mixture of white wine, brown sugar, and olive oil before being roasted to perfection. The result is a juicy and succulent pork roast that is sure to impress your family and friends. Top it off with a creamy sauce made from the reserved marinade for a finishing touch of indulgence.
— Constant Cookbook
Ingredients
- 3/4 cup white wine
- 1 Tbs. firmly packed light brown sugar
- 3 Tbs. olive oil
- 1/2 cup Burgundy mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- 1 boneless pork loin roast, about 3 lb., tied
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup heavy cream
Instructions
- In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the pork roast generously on all sides with some of the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the pork with plastic wrap and let stand at room temperature for 1 hour.
- Position a rack in the lower third of an oven and preheat to 475°F.
- Scrape the excess marinade off the pork and add the marinade to the saucepan. Place the pork in a 4-quart wide Dutch oven. Season the meat with salt and pepper. Transfer to the oven and roast for 20 minutes. Reduce the oven temperature to 400°F and continue roasting until an instant-read thermometer inserted into the center of the meat registers 145°F for medium, 30 to 40 minutes more.
- Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
- Place the saucepan with the reserved marinade over medium-high heat, add the cream and boil until the sauce is reduced slightly, about 5 minutes. Season with salt and pepper and transfer the sauce to a sauceboat. Cut the pork into slices and arrange on a warmed platter. Pass the sauce alongside. Serves 6 to 8.
- Williams-Sonoma Kitchen.
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