Budget-friendly meets French elegance in this easy braised pork dish that’s perfect for entertaining or a Sunday family dinner!
Braised Pork Loin Roast in Dijon Mustard Sauce uses simple pantry ingredients, then is slow-braised! Serve with Garlic Herb Muffin Pan Galettes and Roasted Brussels Sprouts with Browned Butter and Almonds for a meal your family and friends will rave about!
Why This Recipe is a Keeper!
Sharing a recipe I’ve been making for personal chef clients for oh…. going on 20 years… so it’s been tested a time or two!
Except, I’ve always made it with a beef eye-of-round roast for clients. Beef, as we all know is skyrocketing in price. So, instead of making this recipe with that premium protein, I also make it with a pork loin roast instead for a fraction of the price but with all the flavor!
Braised Pork Roast in Dijon Mustard Sauce is as easy as elegance gets!!
Simple pantry ingredients like chicken broth, dry white wine and mustard along with a few fresh herbs, shallots and garlic combine in this braised pork roast recipe for a lovely dish everyone is sure to love!
How to Make Braised Pork Roast in Dijon Mustard Sauce:
Here’s everything you’ll need to make this braised pork roast recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Pork Loin Roast / Pork Roast:
- Pork loin is available boneless or bone-in and comes from the back of the animal. It’s important not to confuse pork loin with pork tenderloin. They are not interchangeable and can not be substituted for each other in this recipe. Just like there’s no other cut from a cow that can be compared to the tenderloin, pork tenderloin is a long, narrow, boneless cut from the muscle that runs along the backbone. The loin is wider and flatter. Pork tenderloin should never be braised because it cooks so quickly, while the pork loin is a bit more versatile.
- Another option for this recipe is a pork butt roast that has much more connective tissue than a pork loin roast. That connective tissue is going to break down for super, buttery results. Be aware–you’ll have much more fat to deal with and you’ll need to add another hour or so of cooking time.
- Shallots: Shallots are used extensively in French cooking and are a member of the onion family. Shallots grow in clusters or in a head, similar to a head of garlic but without the quantity. The flavor of shallots is said to be as if onions and garlic got married and had a mild-flavored baby.
- Dry White Wine: Don’t use the best you have, but any wine you cook with should be one you would drink. In a dish like this where it cooks for a while, a decent wine is truly a must. If you use a bad wine or “cooking wine,” the flavor only concentrates and can ruin your entire dish.
- Dijon Mustard: Use GOOD, high-quality Dijon mustard. (There are some acrid Dijon mustards out there.) I’ve tried numerous brands of Dijon mustard and you can’t go wrong with Grey Poupon. Grey Poupon originated in Dijon, France in the 1800’s. Although it’s now owned by Kraft Heinz, it has authentic roots. Grey Poupon is widely available in every supermarket. Maille is also good but it’s pricey.
- Gather and prep all the ingredients. Preheat your oven to 350 degrees.
- Trim the excess fat from the pork roast. (See my note below about whether to leave the fat cap on or remove it.) If not already tied by your butcher, tie the pork roast in 4-5 places. Tying a boneless pork loin (or any large cut of meat) with string before roasting gives the meat a uniform shape to ensure even cooking.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Season the pork loin roast generously with salt and black pepper.
- Place the roast in the Dutch oven and brown well on all sides.
- Move the pork to a plate or see my tip below.
- Add the shallots and garlic and give them a quick saute to get the flavor process started.
- Add the wine and bring to a boil scraping up all the brown bits.
- Add the chicken broth, mustard and thyme sprigs and bring to a simmer. Place the pork loin roast back into the Dutch oven.
- Place a piece of aluminum foil or parchment paper over the top of the Dutch oven and place the lid on the Dutch oven. This extra layer minimizes the evaporation of the braising liquid.
- MAKE AHEAD: You can get everything prepped and browned 1 day ahead of time. Place in the oven when ready to braise. You will need to increase the cooking time if it’s cold from the refrigerator.
- Place in the oven and cook for one hour. Turn the pork roast, then cook for 30 more minutes or to an internal temperature of at least 145 degrees.
- Place the Dutch oven on the stovetop. Transfer the pork roast to a platter and tent it with foil to keep it warm while it’s resting.
- Discard the thyme bundle.
- Place the flour in a heat-proof bowl. Remove a half-cup of the braising liquid and add to the flour, whisking until incorporated and smooth.
- Pour the slurry into the Dutch oven and whisk to blend.
- Bring to a simmer and cook the Dijon mustard sauce for three to four minutes or until thickened.
- Slice the roast as desired. Yes, it’s going to fall apart!
- Pour that savory Dijon mustard sauce over the roast pork, garnish with a little chopped parsley and serve!
Chef Tips and Tricks:
- Rather than making a plate dirty after searing the roast, turn the cover upside down if the lid handle has a flat side. Place the roast on that while browning the shallots, garlic and deglazing the Dutch oven.
- If you prefer to use parchment paper to secure the Dutch oven, crumple it up, then wet it before placing it over the top. In French, it is referred to as a cartouche. They go to the trouble of cutting a parchment paper circle to fit inside the Dutch oven. My method is not as sophisticated but it’s quick! Although parchment paper is oven-safe up to 425 degrees, wetting it ensures it will hold up to a long time in the oven.
Frequently Asked Questions:
Fat adds flavor but if you prefer to reduce extra fat, you should remove the fat cap. Because this pork loin roast is being braised in liquid, the fat cap isn’t needed. If you were roasting it dry or rubbed with seasonings, then you should definitely leave it on as the fat melts and will keep the roast moist. Here, it would only melt into the sauce.
Tying a pork roast (or any large cut of meat) with string before roasting gives the meat a uniform shape to ensure even cooking.
Absolutely! I like to use a pork loin because it’s lean but if you don’t mind the added fat, a pork shoulder roast will work beautifully. Just add additional cooking time.
Absolutely! Get everything prepped and browned, then transfer to a slow cooker. Cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- Make-Ahead Mashed Potatoes (Mashed Potato Casserole)
- Cheesy Brussels Sprouts and Wild Rice Casserole
- Cauliflower White Bean Puree
- Celery Root Puree (Celeriac)
- Cider Vinegar Braised Cabbage Wedges
More delicious pork recipes!
- Sicilian Stuffed Pork Chops with White Wine and Caper Sauce
- Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
- Cuban-Style Mojo Marinated Pork Tenderloin with Black Beans
- Cajun-Smothered Pork Medallions
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen
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Braised Pork Loin Roast in Dijon Mustard Sauce
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- 1 (3-pound) pork loin roast - or pork shoulder roast, trimmed and tied
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 4 large shallots - quartered
- 12 cloves garlic - sliced
- 1 cup dry white wine
- 4 cups chicken broth
- 1/4 cup Dijon mustard
- 1 bunch fresh thyme - tied together
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees.
- Season the pork loin roast generously with salt and black pepper.
- Heat the olive oil over medium-high heat in a Dutch oven.
- Sear the pork roast 2-3 minutes per side or until golden brown on all sides, adjusting the heat as necessary so the oil doesn't smoke. Transfer the roast to a plate.
- Place the shallots and garlic in the Dutch oven and cook for 1-2 minutes.
- Add the white wine and bring to a boil. Boil for 1-2 minutes, scraping up any browned bits.
- Add the chicken broth, mustard and thyme. Bring to a simmer. Place the pork roast back into the Dutch oven, cover securely and place in the oven.
- Cook for 1 hour. Turn the roast over and cook 30 minutes or to an internal temperature of at least 145 degrees.
- Transfer roast to a platter. Tent to keep warm and rest. Discard the thyme bundle. Place the Dutch oven back on the stove.
- Place flour in a heat-proof bowl. Remove 1/2 cup liquid from the Dutch oven and add to flour. Whisk until smooth.
- Pour the flour mixture into the braising liquid. Bring to a simmer and cook for 3-4 minutes or until thickened. Add the chopped parsley and add salt and black pepper if needed.
- Slice the roast into 1/2-inch (or so) slices and place on a serving platter. Pour some of the sauce over the roast and serve the remaining sauce on the side.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.