frenchporkketoroastmustardherbdinner

Rôti de Porc à la Moutarde

Name: Rôti de Porc à la Moutarde
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: French
Ingredients: 500 g pork loin, trimmed; 30 g Dijon mustard; 2 cloves garlic, finely grated; 2 tsp fresh thyme leaves; 1 tsp fresh rosemary, finely chopped; 6 g fine sea salt; 1 tsp black pepper, freshly ground; 10 ml olive oil; 20 g butter; 100 ml dry white wine; 100 ml chicken stock, unsalted

This roast pork loin comes out tender and juicy, coated in a sharp, fragrant crust of Dijon mustard, garlic, thyme, and rosemary. A quick white wine pan jus adds richness and acidity, making the dish elegant enough for guests yet practical for a weeknight roast.

2 servings

504 kcal

French

Ingredients

Rôti et assaisonnement

500 gpork loin, trimmed
30 gDijon mustard
2 clovesgarlic, finely grated
2 tspfresh thyme leaves
1 tspfresh rosemary, finely chopped
6 gfine sea salt
1 tspblack pepper, freshly ground
10 mlolive oil

Jus de cuisson

20 gbutter
100 mldry white wine
100 mlchicken stock, unsalted

Instructions

1
Preheat the oven to 220°C. Pat the pork loin very dry with kitchen paper so it browns properly. In a small bowl, mix the Dijon mustard, grated garlic, thyme, rosemary, salt, pepper, and olive oil into a paste.
2
Rub the mustard-herb paste all over the pork loin, pressing it on evenly. Let it stand at room temperature for 10 minutes while the oven finishes heating; this takes the chill off and helps the meat cook more evenly.
3
Heat a heavy ovenproof skillet over medium-high heat. Add the pork and sear for 1-2 minutes per side until lightly browned; do not move it too soon or the crust will tear. Add the butter to the pan in the last minute and baste briefly for extra color.
4
Pour the white wine and chicken stock around the pork to deglaze the pan, scraping up the browned bits. Transfer the skillet to the oven and roast for 18-22 minutes, or until the thickest part reaches 63°C for juicy pork. If the top darkens too quickly, lower the oven to 200°C for the final minutes.
5
Transfer the pork to a warm plate and rest for 10 minutes, loosely tented with foil. Resting is essential so the juices redistribute instead of running out when sliced.
6
Meanwhile, place the skillet over medium heat and simmer the pan juices for 3-5 minutes until lightly reduced and glossy. Swirl the pan rather than stirring constantly so the sauce emulsifies smoothly.
7
Slice the pork across the grain into thick medallions and spoon over the mustard-herb jus. Serve immediately.

Nutrition per serving

504 kcal

Calories

49g

Protein

Carbs

28g

Fat

Fiber

Notes

•For the best texture, use a centre-cut pork loin of even thickness so it roasts uniformly within the 60-minute limit.
•A probe thermometer is highly recommended; pork loin is lean and can dry out quickly if cooked much beyond 63-65°C.
•For a stricter keto plate, serve with buttered green beans, sautéed spinach, or cauliflower purée.

Background

Roasted pork with mustard and herbs is a classic preparation in French home cooking, especially in regions where Dijon mustard is a staple pantry ingredient. The combination of pork, wine, and aromatic herbs reflects the rustic bistro style of simple roasts finished with a light pan jus.

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