Loin of pork with mustard crust recipe

  • Serves 6
  • 10min to prepare, 90min to cook
  • 735 calories / serving
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loin of pork (h)

Preheat the oven to 220°C/450°F/Gas Mark 7. Pat the pork dry with kitchen towel. Stir together the ingredients for the crust. Place the pork in a roasting tin and roast in the oven for 20 minutes.

After 20 minutes, remove the pork from the oven and turn the temperature down to 160°C/320°F/Gas Mark 3. Smear the mustard mixture evenly over the pork. Return to the oven and cook for a further 25 minutes per 500g. Meanwhile heat the butter in a pan and cook the mushrooms with the garlic until tender.

Once cooked deglaze with either lemon juice or white wine and season well. Add the parsley just before serving. Once the pork is cooked, leave to rest for 10 minutes before carving. Serve with the mushrooms.

See more Pork recipes.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 x loin of pork, bone in, weighing 1-1.5kg
  • 50ml olive oil
  • 1 tsp grain mustard
  • 2tbsp Dijon mustard
  • 1tbsp runny honey
  • Handful thyme leaves
  • salt, to taste
  • pepper, to season
  • 250g wild mushrooms, such as chanterelles
  • 50g unsalted butter
  • 2 cloves of garlic, peeled and finely chopped
  • Handful fresh parsley, chopped
  • Squeeze of lemon juice or 50ml dry white wine
  • Energy 3065kj 735kcal 37%
  • Fat 57g 81%
  • Saturates 19g 95%
  • Sugars 6g 7%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 6.6g Protein 50g Fibre 0.9g


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