Pork a la Moutarde
As the weather turns colder, our thoughts turn to warming, comfort foods. Pork and mustard is a classic combination and perfect for the colder months. Master mustard maker, Grey Poupon, has devised the following recipe which is simple to prepare, fairly quick to make but most of all, tastes delicious.
Pork a la Moutarde
Juicy dish of loin of pork with extra crackly crackling flavoured with Wholegrain Mustard served with apples and shallots in a cider gravy
Serves 4
Ingredients
700g/1/1/2 piece of loin of pork
8 shallots, peeled
2 green apples, cored and sliced
300ml/1/2pt dry cider
1 tbsp wholegrain mustard
Pre boiled new potatoes (allow circa 5 per person)
Olive oil
Sunflower oil
Sea salt
Method
Score pork skin and rub with oil and sea salt. Place in a preheated oven (Gas 6 400F 200C) for 15 minutes or until skin is blistering. After 15 minutes, turn down oven to Gas 4 350F 180C for a further 45 minutes. 20 minutes before the end of cooking time, add shallots and apple slices to the roasting pan. Whilst the apples and shallots are cooking sauté pre boiled new potatoes, lightly sprinkled with sea salt, in a glug of olive oil until browned (sauté in batches if your pan is small to avoid overcrowding). Reserve and keep warm.
Remove pork from the oven and leave to rest on a serving platter. Add cider and wholegrain mustard to the pan and bring to bubbling over a low heat until the sauce is reduced by a third. Transfer apples and shallots on to platter with the pork and spoon over cider and mustard gravy. Serve with sautéed potatoes.
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