Roast Pork with Orange-Dijon-mustard Sauce
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Pork |
| Source: | Féd. des producteurs de porcs du Québec |
Recipe ingredients
- 2¼ lb. (1 kg) boneless Québec leg of pork roast
- 2 Tbsp. (30 mL) butter*, softened
- 1 Tbsp. (15 mL) Irresistibles herbes de Provence*
- 2 tsp. (10 mL) Irresistibles coriander seeds*
- Salt and freshly ground pepper to taste
- 1½ cups (375 mL) chicken broth* or vegetable broth
- Sauce
- ½ cup (125 mL) Irresistibles orange juice*
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
- 1 tsp. (5 mL) orange zest
- ½ tsp. (2.5 mL) Irresistibles dried rosemary*
- 2 tsp. (10 mL) cornstarch*, stirred into a little cold water
Preparation
Preheat oven to 325oF (170oC).
In a bowl, combine butter, herbes de Provence, and coriander seeds with pepper to taste.
Rub roast with mixture to coat. Put the meat in a roasting pan and add broth.
Insert a meat thermometer in the centre of the meat.
Roast for 40 – 60 minutes or until the thermometer reads 160°F (70°C).
Tent with foil and let stand for 10 – 15 minutes.
Sauce: In a skillet, bring orange juice to a boil, and add Dijon mustard, orange zest and rosemary. Reduce by a third.
Stir in cornstarch mixed with water and cook over low heat to thicken. Spoon over sliced roast.
Suggestion
photo provided by Porc du Québec
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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