I adapted this recipe from Daring Gourmet https://www.daringgourmet.com/traditional-german-senfbraten-mustard-gravy-pork-roast/. German mustard was the listed ingredient for slathering on the pork, so I did some research online to determine what exactly German mustard is. Dusseldorf or a Bavarian Sweet-type mustard seemed to fit the bill, but since those aren't readily available in most of our American markets, I took a stab in the dark and used a stout mustard from the makers of Sierra Nevada Pale Ale instead. The original recipe also called for discarding the carrots from the sauce before serving, but they actually make a great side. Boiled potatoes and sauerkraut are also de rigueur.
INGREDIENTS:
3-lb. center cut pork loin
Kosher salt
Coarse ground pepper
German mustard (e.g, Düsseldorf and Bavarian Sweet) or a Dijon-type
3 tbsp. vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp. butter
1/4 cup dry white wine
2 bay leaves
2 tsp. fresh thyme leaves
2 cups beef broth, unsalted
2 large carrots, peeled and cut into large dice along the bias
Italian or flat-leaf parsley leaves, for garnish
Flour slurry: 3 tbsp flour whisked into 1/2 cup unsalted beef broth
1. Preheat oven to 350F.
2. Season the pork loin on all sides generously with salt and pepper.
3. Slather a generous amount of mustard on all sides of the pork loin.
4. Heat 3 tbsp. of oil in a large roasting pan over high heat; add the pork, fat side down, and sear until browned. Turn the pork loin over with tongs and sear the other side.
5. Add the chopped onion, minced garlic and butter to the pan and saute for a couple minutes until softened. Add the wine and cook until reduced, about 1 minute.
6. Add the carrots, bay leaves, thyme, and beef broth to the pan; bring to a boil and turn off the heat.
7. Cover the roasting pan and place into the oven. Roast for about 1 hour and 15 minutes (check after 1 hour). If the pork's internal temperature is at least 145F, remove the pan from the oven and place the pork loin on a chopping board; cover loosely with foil to tent.
8. In the meantime, pour the pan juices into a medium pot, removing and reserving the carrots in a separate pan or container.
9. Bring the pan juices up to a boil over medium high heat; whisk the flour-broth slurry into the mixture and stir constantly until thickened. Stir in 2-3 tsp. of extra mustard, or according to your taste.
10. Slice the rested pork loin and plate; drizzle a generous amount of the gravy over the pork slices and serve with the reserved carrots on the side. Other great sides are boiled potatoes and sauerkraut. Garnish with fresh parsley leaves.
Sprinkle salt and pepper liberally on all sides of the pork loin.
Slather mustard all over the pork loin in generous amounts.
Add vegetable oil to a roasting pan over medium high heat. Brown the pork loin (fat side down first); turn the pork over to brown all sides.
Add the butter, chopped onion and garlic and saute for a couple minutes.
Add the white wine and cook for 1-2 minutes or until reduced.
Add the carrots, bay leaves, thyme and beef broth; bring to a boil. Cover and place in the oven. Roast for approximately 1 hour 15 minutes (checking at the one hour mark). When the pork's internal temperature is at least 145F, remove from the pan from the oven.
Remove the pork to a chopping board and loosely cover with foil to rest.
Thicken the gravy with flour slurry and serve over the sliced pork with the carrots on the side.
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