Braised Pork Loin Roast in Dijon Mustard Sauce

4.58 from 19 votes

Braised Pork Loin Roast in Dijon Mustard Sauce

Budget-friendly meets French elegance in this easy dish that's perfect for entertaining or a Sunday family dinner! Braised Pork Roast in Dijon Mustard Sauce uses simple pantry ingredients, then is slow-braised!

Prep Time20

Cook Time2 40

Total Time3

Course: Pork

Cuisine: French

Diet: Diabetic

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

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

Instructions

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.

Notes

SLOW COOKER INSTRUCTIONS (PORK SHOULDER ROAST):

Get everything prepped and browned.
Transfer to a slow cooker.
Cook on HIGH for 4-5 hours or LOW for 7-8 hours.

SUBSTITUTIONS:

As mentioned above, I've made this recipe numerous times with a beef eye-of-round so if you don't consume pork, substitute that instead.
If using a pork shoulder roast, add an hour of roasting time.
NON-ALCOHOLIC SUBSTITUTE: Use an extra cup of broth and add 1 tablespoon of white wine vinegar (trace alcohol). Can also use alcohol-free wine.

MAKE AHEAD:

You can get everything prepped and browned 1 day before.
Place in the oven when ready to braise.

FREEZER-FRIENDLY:

This recipe freezes beautifully. Slice, then nap the pork slices with sauce.
Freeze the whole roast in an airtight container or portions.
Thaw in the refrigerator. Reheat in a 350-degree oven until heated through.

REHEATING LEFTOVERS:

Reheat portions in a 350-degree oven until heated through.

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