Double Mustard Crusted Pork Roast With Jus Recipes

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

EASY ROSEMARY-GARLIC PORK RIB ROAST WITH AU JUS

Steps:

• Remove pork roast from the fridge, unwrap, trim if necessary, and season the outside liberally with salt. Let the roast rest at room temperature for 20 to 30 minutes.
• Arrange oven rack such that the roast itself will be as close to the center of the oven as possible when cooking and preheat oven to 450°F [230°C].
• Roughly chop garlic cloves and add to a food processor with the softened butter, apple cider vinegar, Dijon mustard, rosemary, black pepper, and chili flakes. Pulse until spreadable paste forms. Too much blitzing with melt the butter.
• Spread an even layer of the compound butter over every possible inch of the pork loin. Use your hands to make sure it is well coated.
• Place the pork, fat side up (cup side down), in a roasting pan and pour in 1 or 2 cups of water, enough to cover the bottom of the pan.
• To sear the pork and lock in flavour, place uncovered in the middle of a 450°F [230°C] oven for 15-20 minutes.
• After searing, turn the oven temperature down to 325°F [165°C] and continue to roast, uncovered, for approximately 15 minutes per pound [33 minutes per kg] until the internal temperature is 5 to 10 degrees lower than your preferred finished temperature. *see notes for help*
• ¾ of the way through your calculated cooking time, check on the roast and the internal temperature to avoid surprise over cooking.
• Once the proper internal temperature is reached, remove the pork from the oven, and transfer to a cutting board to rest for 8-10 minutes before you start carving.
• Add 1 to 2 cups of lightly salted water or stock to the roasting pan (depending on how much water is left), along with 2 table spoons of vinegar.
• Use the back of a spoon to loosen any dripping stuck to the pan and simmer on a hot stove, or back in the oven for 5 to 8 minutes, or until the liquid have reduced and and the flavours have intensified.
• Serve Au Jus piping hot out of the pan by spooning it over slices of your perfectly cooked pork roast, or on the side as a dip.

BIRTHDAY PORK ROAST

Steps:

• For the brine: To a large pot, add the water and bring to a boil. Once at a boil, add the garlic, agave syrup, red chile flakes, peppercorns, and salt and turn off the heat. Once slightly cooled, add the mixture to a large container and add 6 cups ice to yield about 10 cups liquid. Add the pork and submerge. Place into the refrigerator for about 2 to 3 hours. Remove and rinse under cool water; pat dry with paper towels.
• Preheat the oven to 350 degrees F.
• On a steady cutting board (place a couple of damp paper towels under it to keep it from moving around), stand the roast up with the bones up and the loin down. With a sharp, thin knife, slice carefully along the bones, separating the eye of the loin from the bones, but leaving the loin still attached on the bottom. Continue butterflying and slowly roll out, creating a large flat surface for the pesto to easily spread on.
• For the pesto filling: In a small bowl, combine the pesto, chile flakes, garlic, salt and pepper. Mix well and spread this mixture evenly on the inside of the rolled out loin. Carefully roll back up. Cut a 2 to 3-inch slit in between the bones. Truss the roast with kitchen string in between the bones and around the roast. This will help the roast cook evenly.
• For the roasting vegetables base: In a heavy, large roasting pan, add the onions, carrots, parsnips, Brussels sprouts, and smashed garlic and toss to combine. Place the tied pork roast on a v-rack over the vegetables, tent with heavy duty aluminum foil, and roast in the oven until the internal temperature reads 145 to 150 degrees F, 2 1/2 to 3 hours. About 3/4 of the way through the cooking process remove the foil, this will help the pork brown up a bit. Remove from the oven, tent with foil, and let sit for 15 to 20 minutes to rest and carry over cooking for another 5 to 10 degrees F. Place the roasting pan over medium-high heat and add 1 1/2 to 2 cups chicken stock and bring to a boil. Allow to boil and reduce for 5 minutes.
• To finish: Strain the vegetables and place onto a serving platter. Finish the sauce with about 2 tablespoons butter and remove from the heat.
• Remove the kitchen string and slice the pork into 1 1/2-inch thick pieces. Serve immediately with the vegetables and pan sauce.

ROAST PORK WITH MUSTARD HERB COATING

Steps:

• Preheat oven to 375°F. Combine Dijon mustard, minced garlic, bay leaves, olive oil, balsamic vinegar and rosemary in small bowl; whisk to blend. Dry pork with paper towels. Sprinkle pork with salt and pepper. Spread mustard mixture all over pork. Place pork on rack in baking dish. Roast pork until thermometer inserted into center registers 150°F, about 1 hour. Let stand 15 minutes. Transfer pork to platter. Slice pork thinly and serve.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

CROWN ROAST OF PORK WITH GRAIN-MUSTARD JUS

Steps:

• Place the roast, bone end up, in a large roasting pan. Season with salt and pepper, then set aside.
• In a small skillet, melt the butter and add onion. Cook until onion is translucent, about 3 minutes. In a large mixing bowl, combine the meat, bread crumbs, parsley and cooked onion. Mix well.
• Pack one-quarter of the sausage mixture around the base of the roast and the remaining into the center.
• Preheat oven to 375 degrees. In a small bowl, combine fennel seeds, orange zest, kosher salt, cracked pepper and garlic. Spread the fennel mixture around the top of stuffing inside the roast and over the interior of the chops. Cover the tip of each bone with foil, and cover the sausage at the base of the roast with a band of foil.
• Roast for 2 1/2 hours, or until the temperature taken in the center of a chop reads 150 degrees. (Once the crust browns, cover it with foil for remainder of baking time.) Remove from oven, and allow to rest for 10 minutes. Place on platter. Serve two chops per person, with stuffing and jus.

MUSTARD CRUSTED PORK ROAST

Steps:

• CROUTONS *** Preheat oven to 350°F.
• Combine all crouton ingredients in large bowl and gently toss to coat.
• Bake until crispy, about 20 minutes, turning once or twice during cook time.
• When done, set aside to cool.
• Place 1 cup of the croutons in a plastic bag and crush by using a rolling pin.
• PORK ROAST *** Increase oven temperature to 400°F.
• Season roast with salt and pepper, place in a shallow pan and roast for 30 minutes.
• Remove from oven, spread surface with mustard and sprinkle with crouton crumbs.
• Return to oven and continue to roast for 10-15 minutes longer until meat thermometer registers 155°F.
• Remove from oven, let stand for 5 minutes, slice, serve and enjoy!