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!

Course Pork

Cuisine French

Diet Diabetic

Prep Time 20

Cook Time 2 40

Total Time 3

Servings

Calories 607

Author By: 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
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