Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Resting Time 4 hours
Total Time 1 hour 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g 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

Method
 

  1. In a small bowl, whisk the two mustards with the grated lemon zest, pressed garlic, oregano/thyme and oil.
  2. Spread the mustard mixture all over the pork. Rest for about 2 hours or refrigerate overnight.
  3. Preheat the oven to 165°C.
  4. Cut the zested lemon into thin rings - lay these in a roasting tin.
  5. 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.
  6. Take off the foil, turn up the heat to 180C degrees and roast for 20 minutes or so, until the glaze is golden.
  7. Move the pork to a plate, cover and rest.
  8. Remove the lemon bits from the tin, then reduce the jus to a gravy.
  9. Carve the pork and serve with side dishes of your choice and the gravy.