| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
- Kosher salt and freshly ground pepper
- 2 tablespoons whole-grain mustard
- 2 tablespoons cider vinegar
- 4 cups low-sodium chicken broth
- 2 cups all-purpose flour
- 2 tablespoons whole-grain mustard
- 1 large turnip, peeled and cut into 3/4-inch pieces
- 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
- 4 large carrots, sliced
- 8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold
- Kosher salt and freshly ground pepper
- 1 tablespoon baking powder
- 1 cup heavy cream
- 1 bunch fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.
- Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below)
- Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.
- Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 809 |
| Total Fat | 49 g |
| Saturated Fat | 25 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 35 g |
| Cholesterol | 169 mg |
| Sodium | 1382 mg |
Reviews
What did she sprinkle on the roast after the mustard was rubbed on?
I did not string the meat but did everything else as the recipe calls, this came out amazing delicious. The pork had a bunch of flavor and the veggie bake was a perfect side dish.
This turned out much better than I expected (based on reviews). I did not have a turnip so I added extra potatoes and some onions in 1/2 pieces. My pork loin was about 6″ in diameter, I did not need to truss it. I followed the recipe exactly and the pork loin took about 55 minutes. The vegetables took a bit longer (my fault with thickening on the stove), but I might make them a wee bit smaller next time, especially if my pork loin is smaller in diameter. My family loved it and told me to put it in my “make again” group. The flavoring on the pork loin was good. Make sure to use whole grain mustard and cider vinegar. The flavoring did not overpower the pork flavoring. This might be why some people thought it bland. It enhances the pork flavor, not destroy it. The cobbler was excellent as is. I am making it again tonight.
Four stars
Great way to cook pork loin. It was delicious and easy.I ended up making a sauce with the mustard and vinegar. I added some beef stock and milk, to go over top when serving.
It’s a winner My family said this was the best pork they had ever had. I used a thermometer to ensure that the roast was cooked just up to 145 degrees so it was moist, tender and delicious.
Looking at several roasted pork loin recipes, I am perplexed that many have different roast times & temps. They range from 35 minutes to an hour or more at relatively the same temperatures. Guess I’ll wing it.
Pork loin only: Easy and tasty. Cooking time is inaccurate, however. Takes about 45 min-1 hr to reach internal temperature of 145 degrees. This does depend on whether or not meat sits at room temp before cooking process begins.
This was absolutely delicious, I made the vegetable dish as well and served chunky applesauce on the side… WOW
I made the pork loin portion of this recipe tonight, and it was AMAZING! I did substitute olive oil for the vegetable oil (I don’t use vegetable oil), but the Apple Cider vinegar and ground mustard really make the taste of the pork pop. Easy, quick and delicious.