French Roast Pork
Savor the elegance of French cuisine with this tender and flavorful French Roast Pork recipe, perfect for a weekend dinner or special occasion. This dish features a succulent pork loin roast, infused with a fragrant blend of fresh thyme, rosemary, and garlic, and coated in zesty Dijon mustard for a tangy, herbaceous crust. The pork is seared to golden perfection and then oven-roasted with caramelized onions and a splash of white wine, creating a rich, aromatic pan sauce that elevates every bite. In just 20 minutes of prep and 90 minutes of cooking, this roast is ready to impress, serving up to six people. Serve it alongside roasted potatoes or a crisp green salad for a touch of refinement that feels straight out of a French bistro. Whether you're hosting a dinner party or indulging in a family feast, this French Roast Pork will be the centerpiece of your meal.
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Recipe Information
Ingredients
- 1.5 kg pork loin roast
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh thyme
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons Dijon mustard
- 250 ml white wine
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 1 unit yellow onion, thinly sliced
Instructions
Preheat your oven to 180°C (350°F).
Pat the pork loin roast dry with paper towels and place it on a clean surface.
In a small bowl, mix the minced garlic, thyme, rosemary, Dijon mustard, salt, and pepper to form a seasoning paste.
Rub the seasoning paste all over the pork loin, ensuring even coverage on all sides.
Heat the olive oil in a large ovenproof skillet or roasting pan over medium-high heat.
Sear the pork loin on all sides until evenly browned, about 2-3 minutes per side. Remove from heat.
Add the sliced onion to the skillet, spreading it out around the pork.
Pour the white wine into the skillet, ensuring the bottom is deglazed by scraping up any browned bits with a wooden spoon.
Tent the skillet or roasting pan loosely with aluminum foil and transfer it to the preheated oven.
Roast the pork in the oven for about 60-70 minutes, or until the internal temperature reaches 63°C (145°F) for medium doneness.
Remove the aluminum foil for the last 10-15 minutes of roasting to allow the top of the pork to develop a golden crust.
Once roasted, remove the skillet from the oven and transfer the pork to a cutting board. Let it rest for 10 minutes before slicing.
Use the onions and the pan juices as a natural sauce to drizzle over the sliced pork.
Serve the French roast pork warm with your choice of side dishes, such as roasted potatoes or a fresh green salad.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 712 mg | 31% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
