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Roast pork loin with mustard sauce
Pork loin seared and roasted covered with garlic and bay leaves, served with a strained mustard sauce made with pan juices. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Total time
- 1 hr 30 min
- Temperature
- 180 °C (350 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Sear the pork loin whole, season it, and roast it covered with unpeeled garlic and bay leaves for about an hour. Make the mustard sauce with a light roux, milk, broth mixed with mustard, and the roasting pan juices, then strain it before serving.
Ingredients
Mustard sauce
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Instructions
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Sear the pork
Heat the oil until very hot and sear the whole pork loin on all sides.
Roast
Transfer the pork to a roasting pan and season with the herbs and salt. Place the bay leaves and unpeeled garlic cloves on top. Pour in the water, cover, and roast in an oven preheated to 180 °C (350 °F) for about an hour, until tender.
Make the mustard sauce
Briefly cook the flour in the oil, then pour in the milk. Stir the mustard into the broth, mix in the roasting pan juices, and add everything to the sauce. Simmer until thickened, then season with salt to taste—the broth may already be salty. Strain the sauce through a sieve.
Serve
Slice the pork loin and serve with the mustard sauce and rice or boiled potatoes.
Recipe by: Martuška Mlynarciková
Tip: Let the roasted pork loin rest under aluminum foil for 10 minutes before slicing so the juices redistribute and the slices stay juicy.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 512 kcal
- Protein
- 36 g
- Carbohydrates
- 8.6 g
- of which sugars
- 3.3 g
- Fat
- 36 g
- of which saturates
- 9.3 g
- Fiber
- 0.5 g
- Salt
- 1.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Bravčové karé pečené vcelku s horčicovou omáčkou
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