Roast Pork with Shallots and Mustard

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This Belgian recipe is adapted from Ruth Van Warebeek’s Everybody Eats Well in Belgium Cookbook.  It will feed 4-6 persons and will take 1.5-3 hours depending on the size of the pork pieces which are roasted.  I roasted a ~2.5 lb. package of pork tenderloins, which turned out to consist of 2 tenderloins, each of which I cut into 3 pieces for ease of browning them in a Dutch oven.  With these smaller pieces, I was done in around 1.5 hours.  I served them sliced with mashed potatoes.

2.5-3 lb. pork loin or tenderloin

1 clove garlic, peeled and finely chopped

3 Tbs. Dijon mustard

2 Tbs. butter

2 Tbs. vegetable oil

6 medium shallots, peeled and quartered

2 sprigs fresh thyme, or 1.5 tsp. dried thyme

¼ tsp. dried tarragon

Salt and freshly ground black pepper to taste

¾ cup water, divided

1 Tbs. cornstarch

3 Tbs. red wine vinegar

2 Tbs. fresh parsley for garnish.

Mix together the garlic and mustard and spread over the pork loin.  Rest for 30 minutes.

Preheat the oven to 350 degrees.

Heat the butter and oil in a Dutch oven over medium heat.  Add the pork loin and brown on all sides, about 15 minutes.  Add the shallots, thyme, and tarragon.  Season with salt and pepper and add ½ cup of water.  Stir well.

Put the Dutch oven into the oven and roast until the pork reaches 155-160 degrees.  Stir periodically and add more water if needed to keep the bottom from burning.  When the pork is done, move the Dutch oven to the stovetop and remove the pork.  (I had it rest in a toaster oven at 130 degrees.)

Mix together the cornstarch and red wine vinegar in a small bowl.

Over medium heat, add ¼ cup of water to the Dutch oven to deglaze the pan.  Add in the cornstarch/vinegar mixture and cook until the sauce thickens.  Remove from the heat.

Slice the pork, and spoon on top of it the onions and sauce.  Garnish with parsley.  Serve with mashed potatoes.


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