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Roast Pork with Orange-Mustard Sauce https://www.metro.ca/userfiles/image/recipes/roti-porc-sauce-orange-dijon-4641.jpg PT20M PT1H00M PT1H20M
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. Sauce 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.
6
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 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
Roast Pork with Orange-Mustard Sauce

Roast Pork with Orange-Mustard Sauce

Rate this recipe
2 Votes
  • Gluten-free
6
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 lb
    (1 kg)
    boneless leg of pork roast
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  • 2 Tbsp.
    (30 mL)
    butter, softened
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  • 1 Tbsp.
    (15 mL)
    herbes de Provence
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  • 2 tsp.
    (10 mL)
    coriander seeds

  • Salt and freshly ground pepper to taste
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    IMPORTÉS 6,59/kg

    GREEN SWEET PEPPERS

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    PRODUCT OF U.S.A. 4.39/kg

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    PRODUCT OF U.S.A. 4.39/kg

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    3 PK PRODUCT OF MEXICO

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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK PRODUCT OF MEXICO

    GREEN SWEET PEPPERS

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    $1.99 /lb

    PRODUCT OF U.S.A. 4.39/kg

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

    GREEN SWEET PEPPERS

    GREEN SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF U.S.A. 4.39/kg

    GREEN SWEET PEPPERS

    GREEN SWEET PEPPERS

    $1.99 /lb

    PRODUCT OF U.S.A. 4.39/kg

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF MEXICO

  • 1,5 cups
    (375 mL)
    chicken or vegetable broth
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    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

    3 for $5.0

    540 ml or BROTH 900 ml SELECTED VARIETIES

    SAVE UP TO $6.67 ON 3
    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    540 ml or BROTH 900 ml SELECTED VARIETIES

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    CAMPBELL'S CHUNKY SOUP

    CAMPBELL'S CHUNKY SOUP

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    540 ml or broth 900 ml SELECTED VARIETIES

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    IMAGINE SOUP OR BROTH

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    500 ml, 1 L SELECTED VARIETIES

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  • 1/2 cup
    (125 mL)
    orange juice
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    PHILADELPHIA CREAM CHEESE 227 - 250 G OR IRRESISTIBLES REFRIGERATED JUICE

    $2.49 ea.

    1.65 - 1.75 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
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  • 1/2 tsp.
    dried rosemary
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    SELECTED VARIETIES

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    NUTELLA SPREAD 375 g SMUCKER'S JAM 500 ml or SELECTION LIQUID HONEY 250 g

    $3.49 ea.

    SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    cornstarch, mixed with some water
Imprimer ma sélection

Preparation

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.

Sauce

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

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