Mustard Crusted Pork Roast with Pan Sauce

• 1/2 cup Dijon mustard

• 1 Tbs thyme leaves

• 2 Tbs fresh parsley leaves, chopped

• 1 Tbs olive oil

• 6 cloves garlic, smashed

• Pork loin (center cut, about 3 pounds)

• 2 Tbs olive oil

• 3 sprigs thyme

• 3 sprigs rosemary

• 3 sprigs sage

• 3 Tbs butter, sliced

• Salt and pepper

For mustard breadcrumbs

• 1/2 cup water, chicken stock or apple juice

• 3 Tbs butter, sliced

Equipment Used

Hamilton Beach - PrimaVac™406 In-Chamber Vacuum Sealer

• Whisk the mustard, thyme leaves, parsley, and 1 tablespoon of olive oil in a shallow baking dish. 

• Stir the garlic and brush the mixture all over the pork loin. 

• Seal pork loin using the PrimaVac™406 In-Chamber Vacuum Sealer.

• Refrigerate overnight (or at least 4 hours). 

• Remove the pork from the fridge one hour before cooking, after 30 minutes, scrape off the mustard marinade and reserve. 

• Season the pork loin with salt and pepper.

• Heat the oven to 325 F.

• Heat 2 tablespoons of olive oil in a large skillet until it is almost smoking. 

• Place the pork loin in the pan, sear it on all sides, until well browned (do not move the pork around too soon, you need to allow the browning to take place). The whole process should take 15 to 20 minutes.

• Transfer the pork to a roasting rack, and brush the reserved marinade all around it. 

• Reserve the searing pan to make a sauce.

• Arrange the rosemary, sage, and thyme sprigs on the roast and top with 3 tablespoons of butter. Roast the meat until a thermometer reads 130 F – about 1 hour and 15 minutes. Let the pork rest at least 10 minutes before slicing.

• While the pork is roasting make a sauce. Heat the pan you used to sear the meat on medium, add 1/2 cup water (or chicken stock or apple juice) and stir until it boils, scraping the bottom of the pan. Reduce by boiling a few minutes, swirl 3 tablespoons of butter and serve with sliced roast loin.

• **Chef’s notes - I use the low and slow method when roasting any protein. I set my oven to 225 F insert the probe of the thermometer in the thickest center part of the roast and set my thermometer to 125 F. This takes an extra hour but it’s worth it. The result is an evenly cooked roast.

• After removing the roast from the oven, it is important to lightly “tent” the roast with aluminum for 10 minutes before slicing.

• Be sure to scrape any of the juices that run on to your cutting board when slicing the roast into your pan sauce….you want to preserve all the yummy flavor.

Bon Apetit!