Mustard and lemon loin pork roast
This zingy, mustard and lemon loin pork roast is ideal for a spring or summer Sunday lunch or Roast dinner, served with mashed potatoes and steamed veggies or a salad. You can marinate the meat overnight for a more intense flavour.
Ingredients
Method
- In a small bowl, whisk the two mustards with the grated lemon zest, pressed garlic, oregano/thyme and oil.
- Spread the mustard mixture all over the pork. Rest for about 2 hours or refrigerate overnight.
- Preheat the oven to 165°C.
- Cut the zested lemon into thin rings – lay these in a roasting tin.
- Put the pork on top, then pour in the wine. Season the pork with salt and pepper. Cover the tin with foil, then bake for an hour.
- Take off the foil, turn up the heat to 180C degrees and roast for 20 minutes or so, until the glaze is golden.
- Move the pork to a plate, cover and rest.
- Remove the lemon bits from the tin, then reduce the jus to a gravy.
- Carve the pork and serve with side dishes of your choice and the gravy.