Mustard-Crusted Pork Roast With Shallots and Wine Sauce

Photo by Anna Williams
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 556 calories
    • 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


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


  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.