Sunday, June 6, 2010

Roast Pork with Onions and Mustard (Varkensgebraad met Zilveruitjes en Mosterd)

I made a typical belgian dish again today, roast pork with onions and mustard. Dijon mustard, to be precise. This was really simple, and although it took more than 1 hour in total, it was well worth the time and effort. I am not a big fan of mustard, but I must say the Dijon mustard played an important role in this dish. The Dijon mustard combined with cider vinegar gave the roast pork a tangy flavour and made it so succulent. And I love the taste of the shallots in this dish, they were so soft and sweet and they went very well with the cider vinegar sauce and the mustard-flavoured pork. This is really a dish that you should try, the ingredients are readily available and the taste is simply delicious...



Recipe adapted from "Everybody Eats Well in Belgium" by Ruth Van Waerebeek.

Roast Pork with Onions and Mustard (Varkensgebraad met Zilveruitjes en Mosterd)

INGREDIENTS (for 3 persons)
1 boneless pork loin or pork shoulder, or 1 fresh ham (600g)
1 clove garlic, peeled and halved
1.5 tbsp Dijon or Tierenteyn mustard, plus additional for serving
1 tbsp unsalted butter
1 tbsp veg oil
8 pearl onions or small shallots, peeled
1 tbsp fresh thyme, or 1.5 tsp dried thyme
salt and pepper to taste
1/2 + 1/4 cup water, plus additional if needed
1 tbsp cornstarch
3 tbsp red wine vinegar or cider vinegar
2 tbsp fresh, minced parsley, for garnish (optional)

METHOD
1. Rub the roast with the cut side of the garlic. Spread the mustard evenly over the roast. Cover with plastic wrap and refrigerate for 30 min or longer.

2. Preheat the oven to 450F (230C).

3. Place the meat in a flameproof roasting pan. Dot with butter and drizzle with oil. Brown in the hot oven, turning the meat several times to brown all sides, about 15 min.

4. Reduce the oven temp to 350F (175C). Scatter the onions around the roast, sprinkle with thyme, and season with salt and pepper. Pour 1/2 cup of water into the pan.

5. Roast until the internal temperature registers 155 to 160F (70C) on an instant-read thermometer, about 1 hour. Baste the roast every 10 to 15 min with the drippings. Add a little more water if needed to keep the onions from burning. (Although the recipe asks for a baking thermometer but it is actually not necessary, just bake it for about 1 hour will do.)


6. Remove the roast to a cutting board and let rest for 15 min before carving.

7. Place the roasting pan with the onions (but without the pork) on the stovetop over medium heat. Deglaze with the remaining 1/4 up water, scraping all the browned bits from the bottom of the pan. Dissolve the cornstarch in the vinegar and add it to the pan. Bring to a quick boil, stirring constantly, and remove from the heat. 


8. Cut the meat into thin slices and arrange on a warmed platter. Spoon the onions around the meat. Sprinkle generously with the parsley and serve with additional mustard on the side. 

Smakelijk eten!

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