Ingredients with Measurements:
- 1 (3-4 lb) boneless pork loin roast (flæskesteg)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp dried thyme
- 1 tbsp vegetable oil
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp cornstarch
- 1 tbsp water
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a small bowl, mix together salt, black pepper, and dried thyme.
3. Rub the spice mixture all over the pork loin roast.
4. Heat vegetable oil in a roasting pan over medium-high heat.
5. Sear the pork loin roast on all sides until browned, about 3-4 minutes per side.
6. Transfer the roasting pan to the preheated oven and roast for 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F.
7. Remove the pork from the oven and let it rest for 10 minutes before slicing.
8. While the pork is resting, make the mustard-cream sauce.
9. In a small saucepan, whisk together heavy cream, Dijon mustard, whole grain mustard, honey, and apple cider vinegar.
10. Bring the mixture to a simmer over medium heat.
11. In a small bowl, whisk together cornstarch and water.
12. Add the cornstarch mixture to the saucepan and whisk until the sauce thickens, about 2-3 minutes.
13. Serve the sliced pork with the mustard-cream sauce.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 375°F
Internal temperature of pork: 145°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 30g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Pork loin roast can be substituted with pork tenderloin.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard.
- Whole grain mustard can be substituted with stone-ground mustard.
- Honey can be substituted with maple syrup or brown sugar.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add chopped fresh herbs, such as rosemary or sage, to the spice rub.
- Use a different type of mustard, such as spicy brown mustard or horseradish mustard.
- Add minced garlic to the mustard-cream sauce.
- Serve the pork with roasted vegetables or mashed potatoes.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute and prevent dryness.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Double the mustard-cream sauce recipe if you prefer more sauce.
- Make the spice rub and mustard-cream sauce ahead of time for easy preparation.
Storage instructions:
- Store leftover pork and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pork in the microwave or oven until heated through.
- Reheat the sauce in a small saucepan over low heat, whisking occasionally.
Presentation ideas:
- Arrange the sliced pork on a platter and drizzle the mustard-cream sauce over the top.
- Garnish with chopped fresh herbs, such as parsley or chives.
Garnishes:
- Chopped fresh herbs, such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the pork is not cooked to the correct temperature, return it to the oven and continue cooking until the internal temperature reaches 145°F.
- If the mustard-cream sauce is too thin, whisk in more cornstarch and water mixture until desired thickness is reached.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- Store leftover pork and sauce separately in the refrigerator for up to 3 days.
Food history:
- Flæskesteg is a traditional Danish dish consisting of roasted pork loin.
- Mustard-cream sauce is a popular accompaniment to pork dishes in many European countries.
Flavor profiles:
- The pork is seasoned with a savory blend of salt, black pepper, and thyme.
- The mustard-cream sauce is tangy and slightly sweet, with a creamy texture.
Serving suggestions:
- Serve the sliced pork with the mustard-cream sauce and a side of roasted vegetables or mashed potatoes.
- Pair with a glass of red wine, such as Pinot Noir or Merlot.
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Region: Danish