DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

CENTER-CUT PORK ROAST WITH MUSTARD AND ROSEMARY CRUST

Ingredients

Brine for Pork

1 ½ quarts water

2 cups apple cider

¼ cup salt

½ cup brown sugar

1 tablespoon whole peppercorns

1 cinnamon stick

3 garlic cloves, smashed

4 sprigs rosemary, rough chopped

12 sprigs thyme

 

Pork Roast

4-5 pound bone-in, center-cut pork tenderloin roast (although boneless loin would also work with this recipe)

1 teaspoon salt

1 teaspoon black pepper

¼ cup Dijon mustard

¼ cup fresh rosemary leaves, chopped

⅓ cup flour

Instructions

Brine for Pork

Bring all of the brine ingredients to a boil. Let cool completely and pour over the pork roast and refrigerate overnight or up to 2 days.

You can skip the brining step, but I believe it makes an incredibly moist roast!!

 

Pork Roast

Preheat the oven to 350 degrees.

Bring the pork to room temperature for 30 minutes before cooking.  Pat the pork roast dry with paper towels and place in a large roasting pan.  Season liberally all over with the salt and pepper and then slather with the mustard to coat on all sides.  Sprinkle the chopped rosemary evenly over the mustard and gently pat to adhere.

Bake for 15-20 minutes per pound until the internal temperature measures 135-140 degrees.  Remove from oven, place on a large cutting board, and tent with foil. Let rest for 20-30 minutes before carving.

Make the gravy.  Place the pan (pan must be metal or able to go over an open flame) with drippings on the stove over a burner on medium high.  Mix the flour with 1 ½ cups of water in a large jar. Shake to fully combine.  Pour this mixture gradually into the hot drippings and continuously whisking to combine, scraping the bits off the bottom of the pan. If the gravy gets too thick you can add a little more water to thin it out.  When it is a velvety consistency, taste to adjust salt and pepper as needed.

Carve the pork into juicy chops and drizzle with the luscious gravy.  Serve with mashed potatoes, peas, and applesauce (homemade recipe on the blog!)

You May Also Like...

fullsizeoutput_219f2

BASIL PISTACHIO PESTO

F9D3CA13-27F2-4A5D-98EF-0287EF2CD676_1_201_a

CHINESE STICKY FINGER RIBS

CD8E873D-30EE-4566-916F-1C0916B7A4F4_1_201_a

LOBSTER SALAD ROLLS

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00