Prep 15 mins
Cook 1 hr 40 mins
The fragrance of this pork roasting will turn your kitchen into a great appetizer. The roast gets smeared with a paste of mustard and thyme. I have also made this with the mustard paste and bay leaves, so choose your own favorite if you're not fond of thyme. Cook time will vary.
- 5 lbs pork loin roast, with the bone
- 1 tablespoon coarse grain mustard
- 1 tablespoon minced fresh thyme or 1 1⁄2 teaspoons dried thyme
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- butter, as needed
- 2 tablespoons flour, more as needed
- 2 cups chicken stock or 2 cups beef stock
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.
This was excellent! Used fresh thyme and a great locally produced mustard. Freshly ground pepper is a must! Served this with some tiny new potatoes with turnip as a side. Cranberry jelly, too. What a great flavor combination!! Thanks so much for posting. This Sunday roast was a treat!! =)
An excellent dish that's simple to make. I used imported Polish mustard and created a crust with kosher salt and pepper. I now have delicious leftovers that I can use to make a cuban sandwich or a chefs salad. I can't wait! Thank you.
Sugarpea, this was delicious. I used double the amount of coarse grain mustard and a 3 lb. boneless pork tenderloin. Very easy and delicious; I have made this twice now. Thanks for a keeper.