Recipes Main Courses Pork Burgundy Mustard-Marinated Pork

Burgundy Mustard-Marinated Pork

Burgundy Mustard-Marinated Pork is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 8

The mustardy marinade does double duty in this recipe: part of it is brushed on the pork to flavor it before cooking. Then the remaining marinade is heated with a bit of cream to become a rich sauce for drizzling over the roasted pork.

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

Directions:

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.

Rated 5 out of 5 by from Lovely Roast with Mustard Sauce Substituted a rose instead of white wine. Instead of scraping off marinade, I separated it into two portions before marinating - one portion for marinade, one for sauce. It browned beautifully at 475 degrees. I simmered the portion of marinade that I had reserved for the sauce along with some of the brown bits from the roasting pan, cream and juices that had collected in my foil during the resting stage. It was very good. Served with roasted vegetables and a salad. Would recommend. It's one of those dishes that would be nice for company, a people pleaser - great tasting but not too fussy.
Date published: 2015-09-24
Rated 5 out of 5 by from Awesome and Unique Flavor I made this the other night with some oven roasted red potatoes, squash and while onions, (in a seperate roasting pot) It was resturant delicious. Often when I try a new dish, it's a disaster, this was the best ever. Very different tasting and fits in with the begining of fall. Having it again tonight.
Date published: 2012-09-09
Rated 5 out of 5 by from The best entree I've had all year! I was served this at my friend's house over the weekend and I could not believe how moist and tender the pork was and the flavor was outstanding. (instead of burgundy mustard she used Dijon). This is the kind of food you would expect at an expensive gourmet restaurant! This is a must try!! I just downloaded the recipe from the website so I can make it myself. Excellent!!!!!!!!
Date published: 2012-09-06
Rated 5 out of 5 by from Tasty and A Snap The headline pretty much says it all - this is a simple recipe and it was delicious. I actually used a half dose of a Parisian herb mix (chives, dill, tarragon, basil and white pepper) and half of thyme in place of the rosemary in the sauce, and it was totally fabulous. The white wine-mustard sauce was the standout, certainly.
Date published: 2012-09-05
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