Tuesday, August 17, 2010
Roast Pork Loin with Mustard Butter
3 Garlic Cloves
1/2 Spanish Onion, finely chopped and mixed with 30 ml (2 tbsp) Olive Oil
50 g (2 oz) softened Butter
5 ml (1 tsp) crumbled fresh Thyme
1 Bay Leaf, crumbled
15 - 30 ml (1 - 2 tbsp) Dijon Mustard
salt and freshly ground black pepper
25 g (1 oz) Flour
25 g (1 oz) Butter
1] Remove the pork from the refrigerator 4 hours before you plan to cook it.
2] Cut each garlic clove into 4 slices. Pierce the pork loin in 12 places and insert a garlic slice and a little chopped onion mixture into each hole.
3] Mix the softened butter, crumbled thyme, bay leaf and mustard to a smooth paste and rub this well into the pork. Sprinkle with salt and pepper, and let the meat stand at room temperature for 4 hours.
4] Heat the oven to 230°C (450°F) gas 8. Brown the meat for 15 minutes. Reduce the temperature to 180°C (350°F) gas 4 and continue to roast until the meat is done, about 1 1/4 - 1 1/2 hours.
5] Deglazed the pan with some white wine. Mash together the flour with the butter and add this a little at a time to the pan. Stir constantly over a low heat until the sauce thickens. Pour this mustard butter into a small serving dish.
6] Garnish the pork with sprigs of watercress and serve with mashed celeriac/potatoes and the mustard butter.