In this Dijon-herb pork roast recipe, pork tenderloins are rubbed with fresh herbs and pan-seared, then roasted until tender. A glaze made from sweet-tart red currant jelly and Dijon mustard adds another layer of flavor and is also stirred into a sauce to be served with the pork. Sounds fancy, tastes delicious- but it's really simple to make- give it a try!
cost per recipe: $33.92
Heat the oven to 400°F. While the oven is heating, season the pork as desired. Rub the pork with the parsley, rosemary and thyme.
Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides. Remove the pork to a roasting pan.
Stir the jelly and mustard in a small bowl. Brush 3 tablespoons jelly mixture on the pork.
Roast the pork for 25 minutes or until cooked through. Remove from the oven, cover and let stand for 10 minutes before slicing.
While the pork is roasting, add the stock to the skillet and heat over medium-high heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Stir in the remaining jelly mixture and the cornstarch and cook until the mixture boils and thickens. Stir in additional fresh parsley (2 tablespoons), if desired. Serve with the pork.
Dijon-Herb Pork Roast
I got rave reviews about the roast, especially the sauce. The only thing I did differently was to leave out the breadcrumbs. I knew my DH would hate coating the roast with them, so I left them out.
I followed the recipe exactly. All I can say is it's excellent.
I have five kids under ten years old and they loved it. They asked for seconds.
Great with rice pilaf and asparagus on the side. Oh, don't forget a nice white wine as a beverage!
I like pork normally, but this is superb.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.