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Roast Pork with Mustard Crust

—

17 June 2019 BY Julie Biuso
SERVES: 8

Roast Pork with Mustard Crust

Scrumptious!

Ingredients
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1.5gk (3.3lb) loin free-range pork 1 Tbsp dry English mustard powder 1 tsp caster sugar 1 Tbsp white wine 3 rashers (about 75g/2½ oz) streaky bacon, finely chopped 4 Tbsp dry panko crumbs 3 Tbsp olive oil Mushroom Sauce 1 small onion, peeled and finely chopped 45g (1½ oz) butter 1½ Tbsp plain flour 100ml (about 3½ fl oz) white wine 300ml (about 10 fl oz) homemade or premium stock 175g (6 oz) small flat mushrooms ½ tsp tomato concentrate (UK tomato paste)

Method
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1 Preheat oven to 190°C (375°F). Remove skin from pork. Mix mustard, sugar and wine to a paste and spread over pork fat. Scatter bacon over the seasoned fat, then the crumbs, and gently press everything on to the fat.

2 Put oil in a roasting tin and heat in the oven. When the oil is nice and hot, put in the pork crumbed side up and baste well. Cook for 1 hour, basting every 15-20 minutes. The pork should be cooked to a pale juicy pink. It will continue cooking as it stands for 10 or so minutes once it’s removed from the oven (check the juices by piercing with a skewer; they should be copious, but clear). Keep pork in a warmish place such as on the oven top, but don’t cover.

3 To make the sauce, cook onion in 30g (1 oz) of butter in a small saucepan over a very gentle heat until soft, stir in flour and brown well; this may take around 25 minutes – do it quickly and the flour will burn, do it slowly and you’ll develop a rich nutty flavour to the sauce. Pour in wine, increase heat and bubble away for 1-2 minutes. Pour on stock, add tomato concentrate and bring to the boil. Simmer for 15 minutes, then strain sauce into a bowl, pressing gently on the onions. Return sauce to cleaned pan, taste for seasoning and cover with a lid.

4 Wipe mushrooms clean with a clean damp cloth. Heat a medium frying pan (skillet) over a medium-high heat and once it’s hot drop in remaining butter. Add mushrooms cap side down as soon as butter is sizzling. Cook for 1 minute only, turn them over and cook for 2-3 minutes more, then add them to the sauce. Warm through at the last moment and tip into a heated bowl for serving. Slice pork relatively thinly and arrange on a heated plate (some slices will have a bone and others won’t, so no fights now!). Serve hot with mushroom sauce and vegetables.

Recipe Notes

Look for slim flat mushrooms for the sauce – chunky ones will be too bulky and will not cook through in time. Bring the pork to room temperature before cooking (allow 20-30 minutes, depending on the temperature of your kitchen) to ensure it starts cooking evenly as soon as it goes in the oven.

Roast Pork with Mustard Crust

Roast Pork with Mustard Crust

Photography Aaron McLean http://www.aaronmclean.com

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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