French Pork Roast

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Ingredients (5)

  • 1 pork shoulder roast, 4-5 lbs.
  • fresh thyme branches
  • Dijon mustard (a few tablespoons)
  • Butter and olive oil for browning roast
  • Pepper to taste (no salt because mustard is salty--believe me)

Summary

I saw a French recipe once and have modified it over time. It is my favorite pork roast and I have a hard time trying out new pork recipes because I prefer this one. Just don’t overcook it! And, don’t be alarmed about the mustard. A nice coating blends into the roast and you don’t really notice it once done.

Instructions

  1. 1Preheat oven to 350 degrees
  2. 2Brown roast in butter/oil
  3. 3Place roast in baking dish, spread with a thin layer of mustard (top and sides), sprinkle with pepper and scatter thyme branches (about 5 or 6 bushy branches) on top.
  4. 4Cover tightly with aluminum foil, but do not allow it to touch the roast or you will disturb the layer of mustard.
  5. 5A 4 lb. roast takes about 2 hours to cook, but use a thermometer to register beef medium done. Pork does not have to cook as long as in the past and you want it to be tender and not dried out. Just check with a sharp fork to make sure it is very tender.
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