Name: Mustard and lemon loin pork roast
Prep time: 10 min
Cook time: 80 min
Total time: 1 h 30 min
Ingredients: 750g pork loin; 2 Tbsp Dijon mustard; 2 Tbsp wholegrain mustard; 1 tsp dried oregano or fresh thyme leaves; 1 garlic clove, minced; Grated zest of 1 lemon; 1 tsp olive oil; Salt and pepper; ½ glass white wine

Mustard and lemon loin pork roast

25 Jul 2021

by Dinna

Prep Time

10 minutes

Cook Time

80 minutes

Total Time

1 hour, 30 minutes

Background

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

750g pork loin
2 Tbsp Dijon mustard
2 Tbsp wholegrain mustard
1 tsp dried oregano or fresh thyme leaves
1 garlic clove, minced
Grated zest of 1 lemon
1 tsp olive oil
Salt and pepper
½ glass white wine

Instructions

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.