Pork rib roast in mustard and fine herbs crust with mushroom sauce

Name: Pork rib roast in mustard and fine herbs crust with mushroom sauce
Prep time: 45 min
Cook time: 1 h 40 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1/4 cup olive oil; 1/4 cup old mustard; 1/4 cup Dijon mustard; 2 tablespoons fresh thyme, finely chopped; 2 tablespoons fresh rosemary, finely chopped; 2 tablespoons white wine; 3 garlic cloves, finely chopped; 2 pork squares of 750g each; Salt and pepper from the mill; 2 tablespoons butter; 2 tablespoons olive oil; 2x 227g pack white mushrooms, sliced; 2 tablespoons fresh thyme, finely chopped; 2 tablespoons rum; 3 tablespoons Dijon mustard; 1 tablespoon old mustard; 1 1/2 cup milk; 1 teaspoon cornstarch diluted in 1 tablespoon cold water; Salt and pepper from the mill

Preparation 45 min
Refrigeration 2 h
Cooking 1 h 40 min
Servings 4 to 6
Freezing Absolutely

I think I have a thing for pork and mustard! This pork rib roast in mustard and fine herbs crust is perfect. The meat is juicy and the look of the dish is amazing! Plus, I serve it with a mushroom sauce that is amazing. You are not a sauce type? Perfect, it will make more for us!

Cook mode

Add to favorites

Ads

Ingredients

1/4 cup olive oil
1/4 cup old mustard
1/4 cup Dijon mustard
2 tablespoons fresh thyme, finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons white wine
3 garlic cloves, finely chopped
2 pork squares of 750g each
Salt and pepper from the mill

Ingredients

2 tablespoons butter
2 tablespoons olive oil
2x 227g pack white mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
2 tablespoons rum
3 tablespoons Dijon mustard
1 tablespoon old mustard
1 1/2 cup milk
1 teaspoon cornstarch diluted in 1 tablespoon cold water
Salt and pepper from the mill

Preparation

In a bowl, pour the ingredients for the marinade, season with salt and pepper generously and mix. Place the pork in a large airtight dish and coat well with the mixture. Massage to penetrate the flavours. (Put on Barry White if it inspires you, it helped me). Close the dish and reserve in the fridge for 2 hours.
Preheat oven to 450 °F. Cover the bottom of a roasting pan with aluminum foil and add the grill.
Place the pork on the grill and put in the oven. Cook for 15 minutes.
Reduce the temperature to 400 °F then cover the top of the pork with a piece of aluminum foil. This will prevent the pork from roasting too fast ! Cook for about 1 hour or until the internal temperature reaches 68 °C (155 °F). Remove from oven, cover completely with foil and let stand 10 minutes before cutting and serving !!!
For the sauce: in a large skillet heated over high heat, melt the butter with the olive oil. Add the mushrooms and thyme, season with salt and pepper and stir. Cook for 8 to 10 minutes, stirring to remove the water from the mushrooms.
When the water is all evaporated, continue cooking for 5 to 7 minutes, not stirring too often, to brown well.
Deglaze with rum and with a BBQ lighter, flambé the alcohol, making sure to keep your eyebrows. Reduce dry, stirring.
Reduce to medium-low heat. Add the mustards, milk, season with salt and pepper and stir. Cook for 2 minutes, stirring.
Add the cornstarch mixture and continue cooking for 1 minute to thicken the sauce slightly, or longer according to your taste. The sauce can thicken quickly so be careful! You can easily dilute it with a little milk if necessary. Serve the sauce with the pork and along with baked potatoes and a nice fresh salad.

Ads

To help you make this recipe

Our sommeliers suggest

Cloudline Pinot Noir 2016

A relaxed evening, pork rib roast ... and a pinot noir of Oregon. It is a great pleasure to discover its freshness, its suppleness and its fruit. The wine is rich, offers a beautiful aromatic palette, a certain tone on silky tannins that ensures a very nice overall balance. Neither too strong nor too light, able to ensure harmony between the spices and the earthy side of the mushroom sauce. See the product

Fleur de Feu, St-Pancrace, 9.1%

Triple flavoured with chicoutai tea, the Fleur de Feu will offer notes of apricot, peach, apple, orange and pepper. Dominated by aromatic molecules rich in lactones, she will enjoy the pork square, which is also rich in lactones. The spicy notes of Belgian yeast will please the aromatics of the recipe. The heat of the alcohol will cut in the richness of the mushroom sauce, which will recall the earthy aspect of certain herbs used in the chicoutai tea. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Cloudline Pinot Noir 2016

Fleur de Feu, St-Pancrace, 9.1%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads