Roast Pork with Orange-Mustard Sauce

Roast Pork with Orange-Mustard Sauce
  • 6 servings
  • 0:20 Preparation
  • 1:00 Cooking
  • 1:20 Total Time


Add all
  • 2 lb
    (1 kg)

    boneless leg of pork roast

  • 2 Tbsp.
    (30 mL)

    butter, softened

  • 1 Tbsp.
    (15 mL)

    herbes de Provence

  • 2 tsp.
    (10 mL)

    coriander seeds

  • Salt and freshly ground pepper to taste

  • 1,5 cups
    (375 mL)

    chicken or vegetable broth

  • sauce:

  • 1/2 cup
    (125 mL)

    orange juice

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 tsp.
    (5 mL)

    orange zest

  • 1/2 tsp.

    dried rosemary

  • 2 tsp.
    (10 mL)

    cornstarch, mixed with some water


Preheat oven to 325°F (160°C). Combine butter with herbes de Provence and coriander. Spread mixture over roast. Insert a meat thermometer deep into the roast. Season to taste. Place in a roasting pan and add broth.

Roast 40 - 60 min. or until the thermometer reads 160oF (70oC). Remove from oven. Cover loosely with foil and let stand 10 - 15 min.


In a skillet, bring orange juice to a boil. Stir in Dijon mustard, zest and rosemary. Reduce by a third. Reduce heat to low, stir in cornstarch and cook until sauce thickens. Pour over sliced roast.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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