Roast Pork with Mustard Butter

roast pork with mustard butter

Roast Pork with Mustard Butter

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Servings: 4
Calories: 824


  • 1 loin of pork 4 cutlets
  • 3 fat garlic cloves
  • 1/2 Spanish onion finely chopped and mixed with 2 tbsp olive oil
  • 2 oz softened butter
  • 1 tsp crumbled fresh thyme or 1/2 tsp dried thyme
  • 1 bay leaf crumbled
  • 2 tbsp Dijon mustard
  • salt and freshly ground black pepper
  • 1 oz flour
  • 1 oz butter
  • watercress to garnish
  • pureed potatoes to serve


  • Ask your butcher to remove the rind and half the thickness of fat from a loin of pork.
  • Remove the pork from the refrigerator 4 hours before you plan to cook it. Score the fat on the loin with a sharp knife in a crisscross pattern. Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places with a thick skewer and insert a garlic slice and a little chopped onion mixture into each hole.
  • Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.
  • Heat the oven to 230°C (450°F) gas 8. Arrange the meat, fat side up, in a roasting tin and brown it for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.
  • Remove as much fat as possible from the juices in the tin, blotting them with a strip of absorbent paper. Mash together the flour with the butter and add this a little at a time to the pan drippings. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.
  • Garnish the pork with sprigs of watercress and serve with pureed potatoes and the mustard butter.
Calories: 824 kcal
Carbohydrates: 9 g
Protein: 125 g
Fat: 29g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 363 mg
Sodium: 421 mg
Potassium: 2122 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 217 IU
Vitamin C: 2 mg
Calcium: 63 mg
Iron: 4 mg
Ingredients Pork, Pork Loin
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