Mustard roast pork makes a fine Sunday dish, the kind that fills the house with its scent as it cooks. Spread as a crust over the whole surface, the mustard holds the juices in, caramelises gently in the oven and flavours the pan sauce along the way. Moutarde de Meaux® Pommery®, with its whole seeds, stands up to oven heat and keeps its rounded aromatics.
Serves: 6 • Prep: 15 minutes • Cooking: 1 hour • Difficulty: easy
Ingredients
4 tablespoons Moutarde de Meaux® Pommery®
1 pork shoulder roast, about 1.2 kg
4 garlic cloves, unpeeled
2 onions, sliced
4 carrots, cut into large chunks
200 ml chicken stock
100 ml dry white wine
2 tablespoons olive oil
3 sprigs of thyme and 2 bay leaves
Salt and freshly ground pepper
Method
Bring to temperature. Take the roast out of the fridge an hour ahead: it cooks more evenly and stays more tender.
Sear it. Preheat the oven to 180°C. Season the roast, then sear it on all sides in a casserole with the olive oil, 8 minutes in total.
Lacquer it. Take the casserole off the heat and brush the whole surface generously with 3 tablespoons of Moutarde de Meaux® Pommery®, in a good covering layer.
The aromatics. Arrange the onions, carrots, unpeeled garlic, thyme and bay leaves around the roast, then pour the white wine and stock into the base.
Roast. Roast uncovered for about 50 minutes, basting the meat with its juices every 15 minutes. The core temperature should reach 68°C.
Rest. Remove the roast, cover it loosely with foil and rest for 15 minutes, for beautifully juicy meat when carved.
The sauce. Meanwhile, return the casserole to the heat, reduce the juices by half, then off the heat whisk in the last tablespoon of mustard. Carve the roast and serve coated in the sauce, with the vegetables.
💡 Perfect pairing: For a more caramelised crust, mix the mustard with a spoonful of Pommery® Honey Mustard before lacquering the roast.
Our tips for perfect mustard roast pork
Choose shoulder. Lightly marbled, it stays tender right through the roasting.
Baste every fifteen minutes. This is what builds the lacquer little by little and gives that lovely glossy crust.
68°C at the centre. The meat then keeps all its moisture and stays tender when carved.
Fifteen minutes of rest. On a joint this size, that is the ideal time for the juices to redistribute.
Our roast pork with Moutarde de Meaux® Pommery®
This mustard roast pork recipe rests on one simple gesture: a mustard crust spread generously before the roast goes in. It holds the juices in, caramelises in the oven and flavours the pan sauce. Made at the gates of Meaux by the Chamois family, Moutarde de Meaux® Pommery® gives this wholegrain mustard pork roast its whole seeds and gentle heat. Explore our Pommery® old-fashioned mustards.
