Garlic-studded Roast Pork with Mustard and Pan Gravy
Boneless pork studded with slices of fresh garlic, brushed with a mustard mixture, and then roasted and until heavenly aromatic and flavourful.
Recipe - Quality Foods
Garlic-studded Roast Pork with Mustard and Pan Gravy
Prep Time25 Minutes
Servings5
Cook Time60 Minutes
Ingredients
1 (1 kilogram/2.2 pound) boneless pork loin roast (see Note)
4 large garlic cloves, halved lengthwise, then sliced
2 Tbsp Dijon mustard
1 Tbsp chopped fresh sage, or 1 tsp dried sage leaves (see Note)
1/2 tsp smoked or regular paprika
salt and freshly ground black pepper, to taste
2 1/4 cups chicken stock or broth (divided)
3 Tbsp all-purpose flour
Directions
- Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper.
- Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) on an instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C).
- While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 1 3/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and then season with salt and pepper. Thinly slice the roast and serve the gravy alongside.
Note: If you are cutting the roast from a whole pork loin you purchased, a 1-kilogram roast will be about 7- to 8-inches long. Dried sage leaves are available in our bottled herb aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.
25 minutes
Prep Time
60 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Quality Foods - Pork Loin Roast Sirloin End Boneless, 1 Pound
$5.99/lb$1.32/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Maille - Dijon Original Mustard, 200 Millilitre
$6.29$3.15/100ml
Western Family - Fresh Sage, 20 Gram
$2.99$14.95/100g
Mccormick - Smoked Paprika, 40 Gram
$5.49 was $6.19$13.73/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Western Family - Chicken Broth, 946 Millilitre
$2.69$0.28/100ml
Western Family - All Purpose White Flour, 2.5 Kilogram
$5.99 was $6.39$0.24/100g
Directions
- Preheat oven to 350 F. Use a long, narrow boning knife or paring knife to cut several deep slits into the roast. Push the garlic slices into those slits. Place the pork, fat side up, in a roasting pan. Combine mustard, sage and paprika in a small bowl. Brush the top and sides of the roast with the mustard mixture; season with salt and pepper.
- Roast pork 50 to 60 minutes, or until centre of the roast reaches 150 F to 155 F (66 C to 68 C) on an instant read meat thermometer. Transfer the roast to a cutting board, tent with foil and let rest 10 minutes. During resting the meat will continue to cook and the temperature will rise to the recommended doneness of 160 F (71 C).
- While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat. Pour in 1 3/4 cups of the stock (or broth). Bring to a simmer, while scraping the bottom of the pan to dislodge any brown bits. Place remaining 1/2 cup stock (or broth) and flour in a bowl and whisk until smooth. Now slowly whisk the flour/stock mixture in the pan. Return to a simmer and then cook a few minutes, until gravy has thickened, and then season with salt and pepper. Thinly slice the roast and serve the gravy alongside.
Note: If you are cutting the roast from a whole pork loin you purchased, a 1-kilogram roast will be about 7- to 8-inches long. Dried sage leaves are available in our bottled herb aisle. It’s made from crumbled sage leaves; don’t confuse it with powder-like ground sage.