Roast Pork Loin with Mustard Marinade

Roast Pork Loin with Mustard Marinade

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Prep Time: 8 minutes
Cook Time: 70 minutes
Servings: 8 Serves 6 to 8.
When purchasing the pork loin roast, ask the butcher to french it, which involves cutting the meat away from the ends of the bones. This makes for a neater presentation.


  • 3⁄4 cup white wine
  • 3 Tbs. firmly packed brown sugar
  • 3 Tbs. olive oil
  • 1⁄2 cup Dijon mustard
  • 2 Tbs. chopped fresh rosemary
  • 2 large garlic cloves, chopped
  • 1 bone-in pork loin roast, about 5 lb.,
      frenched and tied
  • Salt and freshly ground pepper, to taste
  • 1⁄4 cup heavy cream


In a bowl, whisk together the wine, brown sugar, olive oil, mustard, rosemary and garlic. Brush the roast generously on all sides with the marinade. Pour the remaining marinade into a small saucepan and set aside. Cover the roast 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 roast and add it to the saucepan. Place the roast on a rack in a large roasting pan, and season with salt and pepper.

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, away from the bone, registers 140°F for medium, 45 to 50 minutes more.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 20 minutes before carving.

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. Carve the roast between the bones and arrange on a warmed platter. Pass the sauce alongside.
Serves 6 to 8.
Williams-Sonoma Kitchen.
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