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Braised Pork Roast in Dijon Mustard Sauce

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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!
Course Pork
Cuisine French
Diet Diabetic
Prep Time 20 mins
Cook Time 2 hrs 40 mins
Total Time 3 hrs
Servings 6
Calories 607

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
  • ¼ 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. Cook 1 more hour. Turn the roast again and cook 30 minutes.
  • 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 ½ 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 ½-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:  Get everything prepped and browned then 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.
MAKE AHEAD:  You can get everything prepped and browned 1 day ahead of time.  Place in the oven when ready to braise.
FREEZER-FRIENDLY:  This recipe freezes beautifully.  Slice, then nap with pork slices with sauce.  Freeze the whole roast in an airtight container or in 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.

Nutrition

Serving: 1 | Calories: 607kcal | Carbohydrates: 10g | Protein: 84g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 230mg | Sodium: 876mg | Potassium: 1632mg | Fiber: 1g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 17mg | Calcium: 59mg | Iron: 3mg