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Roast Pork with Onion and Mustard Sauce Recipe

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This recipe for Roast Pork with Onion and Mustard Sauce, by , is from The Stevens Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Robin Beaver
Added: Wednesday, January 28, 2009


1-1/2 tsp. paprika
1 tsp. salt
1 tsp. marjoram
1/2 tsp. thyme
1/4 tsp. pepper
1 lg. clove garlic, crushed
3 to 3-1/2 lbs. boneless pork loin top roast pork shoulder roast or a bone-in pork loin roast
1-1/2 c. full-strength canned beef broth
1-1/2 c. water
5 to 8 medium red or white new potatoes, scrubbed and cut into quarters
6 carrots, scrubbed and cut into one-inch pieces
1 to 2 medium onions, chopped
2 T. butter or margarine
1 to 2 T. flour
1 T. Dijon mustard
1 c. half and half

Mix paprika, salt, marjoram, thyme, pepper and garlic together and rub over roast. Place pork in a large roasting pan. Add vegetables. Pour beef broth and water into the pan. Cook uncovered, 30 minutes per pound at 350, basting every half hour.

Approximately 45 minutes before serving, sauté chopped onion in butter or margarine over low heat until soft, or about 30 minutes.

In a small bowl, mix flour and mustard. Gradually stir in cream.

Remove pork from pan and let stand uncut. Skim fat from pan juices and discard. Add onions and cream mixture. Boil, stirring constantly until smooth and thickened. Add an extra 2 T. of flour to thicken if needed. Taste and adjust seasonings.

Arrange sliced pork with potatoes and carrots on a platter. Serve with sauce.

NOTE: Pork should reach 165 degrees -- about 2-1/4 hours cook time. Veggies will be done sooner.




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