Mustard-Crusted Pork Roast With Shallots and Wine Sauce

Mustard-Crusted Pork Roast With Shallots and Wine Sauce
Anna Williams
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Serves 8
preparation
15
minutes
cooking
120
minutes

Ingredients

16
shallots, unpeeled
3
tablespoons
olive oil
kosher salt and black pepper
1
6-pound
bone-in center-cut pork rib roast (8 ribs)—chine bone removed, bones Frenched, at room temperature
1/4
cup
whole-grain mustard
2
tablespoons
Dijon mustard
2
tablespoons
chopped fresh sage
2
cups
dry white wine
1/2
cup
sour cream
2
tablespoons
chopped fresh chives

Directions

  1. Heat oven to 400° F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Push toward the edges.
  2. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork.
  3. Roast until the internal temperature of the pork registers 145° F*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
  4. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots.
  5. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.
Kate Merker
December 2010

Nutritional Information

  • Per Serving
  • Calories 556
  • Fat 25 g
  • Sat Fat 8 g
  • Cholesterol 156 mg
  • Sodium 554 mg
  • Protein 60 g
  • Carbohydrate 12 g
  • Sugar 3 g
  • Fiber 0 g
  • Iron 3 mg
  • Calcium 34 mg
What does this mean? See Nutrition 101.

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