Mustard-Crusted Pork Roast With Shallots and Wine Sauce

Mustard-Crusted Pork Roast With Shallots and Wine Sauce
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By December, 2010

Nutritional Information

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

Quick Tip

Mauviel Clad Roasting Pan
Try this easy mustard sauce with the pan drippings from roasted chicken, too.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.