Deliciously fragrant loin of pork roasted with Maille Wholegrain mustard and a creamy Maille® Dijon Originale mustard sauce, served with potatoes roasted in goose fat.
Score the skin of the joint and rub with oil and salt. Place in a hot oven, Gas 7 / 425°F /220°C for 20 minutes, until skin begins to blister. Turn down heat to Gas 5 / 375°F / 190°C and continue cooking for one hour and 15 minutes or until cooked through.
Spread Maille® Wholegrain mustard over the top of the joint so it runs down the sides. Continue cooking for 15 minutes more. Remove from roasting pan and leave to rest loosely covered with foil.
At the same time roast parboiled potatoes in goose fat until golden and crisp.
For the sauce pour off excess fat from the pan juices and add stock. Stir in Maille® Dijon Originale mustard and cream. Bring to bubbling then transfer to serving bowl.
Transfer pork to a platter with potatoes and mustard
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.