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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 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
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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    44TH STREET ENTRÉES OR PORK BACK RIBS

    44TH STREET ENTRÉES OR PORK BACK RIBS

    $9.99 ea.

    550 - 680 g SELECTED VARIETIES

    FRESH PORK LOIN RIBLETS

    FRESH PORK LOIN RIBLETS

    $2.49 /lb

    VACUUM PACKED 5.49/kg

  • 2 Tbsp.
    (30 mL)
    butter, softened
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    Flyer Deal  (1)
    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    IRRESISTIBLES GARLIC BUTTER 125 g or SELECTION DIPS 450 g

    2 for $4.00

    SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    herbes de Provence
  • 2 tsp.
    (10 mL)
    coriander seeds

  • Salt and freshly ground pepper to taste
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    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO OR MEXICO

  • 1,5 cups
    (375 mL)
    chicken or vegetable broth
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    3 for $5.00

    SELECTED VARIETIES


  • sauce:
  • 1/2 cup
    (125 mL)
    orange juice
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    SAVE UP TO $3.50
    KELLOGG'S CEREAL 320 - 680 g or SIMPLY REFRIGERATED ORANGE JUICE 2.63 L

    KELLOGG'S CEREAL 320 - 680 g or SIMPLY REFRIGERATED ORANGE JUICE 2.63 L

    $3.99 ea.

    SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    Dijon mustard
  • 1 tsp.
    (5 mL)
    orange zest
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    SEEDLESS NAVEL ORANGES

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    $1.49 /lb

    PRODUCT OF SOUTH AFRICA 3.28/kg

  • 1/2 tsp.
    dried rosemary
  • 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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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