Roast Pork with Artichoke Mustard Sauce
Elevate your next dinner with this succulent Roast Pork with Artichoke Mustard Sauce, a dish that marries tender, juicy pork with a luxurious, tangy sauce. The pork loin roast is seasoned with aromatic garlic, fresh rosemary, and a hint of olive oil before being oven-roasted to perfection, ensuring a golden crust and moist, flavorful interior. The creamy artichoke mustard sauce brings a delightful twist with its rich blend of sautéed onions, chopped artichoke hearts, and Dijon mustard, all simmered in a velvety base of chicken broth and heavy cream. This elegant main course is as comforting as it is refined, perfect for celebrating special occasions or impressing guests. Serve it with roasted vegetables or creamy mashed potatoes for a complete meal that’s sure to be unforgettable.
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Recipe Information
Ingredients
- 3 pounds pork loin roast
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 yellow onion, finely diced
- 1 cup artichoke hearts (canned or jarred, drained and chopped)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rub the pork loin roast with olive oil, minced garlic, chopped rosemary, salt, and black pepper, ensuring it's evenly coated on all sides.
Place the pork in a roasting pan with the fat side up. Roast in the preheated oven for approximately 75-90 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, prepare the artichoke mustard sauce. Heat the butter in a medium saucepan over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the chopped artichoke hearts and cook for an additional 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 5 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream and Dijon mustard. Simmer for another 3-4 minutes, stirring occasionally, until the sauce thickens slightly. Remove the sauce from heat and set aside.
Once the pork roast is cooked, remove it from the oven and let it rest for 10-15 minutes before slicing.
Serve the pork slices topped with the warm artichoke mustard sauce. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
4440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 288.2 g | 369% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1261 mg | 420% | |
| Sodium | 5384 mg | 234% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 7.4 g | ||
| Protein | 379.2 g | 758% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 452 mg | 35% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 6668 mg | 142% | |
*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.
