When entertaining, I love to cook dishes that allow me to spend time with my guests like this ultimate boeuf bourguignon that I shared before. This pork roast will cook by itself before your guests arrive. It will make a glorious twist on your Sunday roast or an easy yet delicious recipe for entertaining.  

Don’t get scared by the amount of Dijon mustard, the cooking offsets the mustard strength. Likewise the shallots will give a delicious subtle taste to the sauce and the water they will release during the cooking will make the meat really moist. The whole dish will get your kitchen to smell divine.

It is a kids friendly roast recipe. Children tend to love this pork roast without too much sauce whilst adults will struggle to resist wiping it with bread ;-)

I cook this dish in one of my cast iron dishes: my Staub cocotte or my Le Creuset casserole, both Christmas presents from my dad (!!!)

STAUB Cocotte Oval 29cm Black

You can serve this pork roast, or rôti de porc de Dijon, with green beans or/and mushrooms and steamed peeled baby new potatoes.

Rôti de porc SQ

Rôti de porc de Dijon

Course: Main Course
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6

This pork roast will cook by itself before your guests arrive. It will make a glorious twist on your Sunday roast or an easy yet delicious recipe for entertaining.  

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Ingredients

  • 3 garlic cloves
  • 1.2 kg boneless pork loin joint
  • 12 shallots
  • 15 g butter
  • 1 tsp olive oil
  • 200 g Dijon mustard
  • salt and pepper
  • crème fraîche

Instructions

  1. Peel the garlic cloves and cut them in half. Make six slits on the pork loin joint surface. Insert the garlic slices in the slits.
  2. Peel the shallots.
  3. Heat the butter and olive oil in the casserole and brown the pork loin joint.
  4. Remove the pork loin joint from the casserole and spread the mustard all over it. Place it back in the casserole together with the whole peeled shallots.
  5. Simmer on medium low, covered, for about an hour and a half. Check regularly adding a big of water if you feel you need to.
  6. Once it is cooked, remove the pork loin joint from the casserole, season the sauce and add crème fraîche to your taste, this is it!

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This recipe is an adaptation of a recipe from a French cookbook of mine: Les meilleures recettes Marmiton, by Marmiton. This is a collection of the best recipes from Marmiton (a really popular French recipe sharing website). I would love to add you a link to the English version of this book however so far there are none :-( but I could translate some for you on Croque-Maman if you fancy, just let me know!

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