Whole Roasted Pork Loin

  • Preparation Time30 mins
  • Cooking Time120 mins
  • Serves6
  • DifficultyEasy
2 medium onions, peeled and sliced
½ cup grainy mustard
3 tablespoons orange marmalade
2 tablespoons unsalted butter, room temperature
1 tablespoon salt
1 teaspoon ground black pepper
1 3lb boneless pork loin roast
2 Bartlette pears, sliced
1 orange, quartered
3 sprigs fresh thyme
1 sprig fresh sage
½ cup dry white wine
1 cup chicken stock
1 teaspoon finely chopped fresh sage
3 tablespoons cold unsalted butter
salt and pepper

Preheat oven to 375 F.

In a food processor, purée ½ an onion, grainy mustard, marmalade, butter, salt and pepper.

Place pork roast (doesn’t matter if tied or untied) in a roasting pan and slather with mustard glaze.

Arrange remaining sliced onions, pears, orange and fresh herbs around pork loin.

Roast uncovered for 15 minutes, then reduce oven temperature to 350 F, roasting for about 75 minutes, until an internal temperature of 175 °F is reached.

Remove roast from pan and let rest on a cutting board or platter for 15 minutes before slicing.

For pan juices, remove orange segments, thyme and sage sprigs, and discard. Place pan over medium heat and add white wine, stirring to pull up any caramelized bits from the bottom of pan.

Add chicken stock and sage and simmer until reduced by half. Reduce heat to low and stir in cold butter just until melted.

Season to taste and serve beside slices of roast pork.

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