Stéphane Reynaud, the bestselling author of Ripailles: Traditional French Cuisine, adds a French twist to roast pork with the addition of *Dijon mustard. It goes beautifully with his boulangère potatoes – check out the recipe here.
- 1.25 kg (2 lb 12 oz) rolled pork loin
- 50 g (13⁄4 oz) butter
- 1 bunch bulb spring onions, sliced
- 3 leeks, halved
- 500 ml (17 fl oz/2 cups) white Burgundy
- 3 turnips, peeled and halved
- 6 potatoes, peeled
- 300 ml (101⁄2 fl oz) cream
- 2 tablespoons Dijon mustard
- 2 egg yolks
- 6 chives, snipped
1Heat the butter in a flameproof casserole dish. Add the pork and brown on all sides over medium heat. Add the spring onion and the leek. Add half of the wine and season with salt and pepper. Reduce to a low heat, then cover and cook for one hour, making sure there is always some liquid in the dish. Add the turnip, potatoes and the rest of the wine, and cook for a further 20 minutes, covered.
2Meanwhile, warm the cream over low heat.
3Transfer the pork onto a serving dish and arrange the vegetables around it.
4Add the warm cream to the casserole dish and reduce the sauce over low heat for 10 minutes, until it thickens. Remove from the heat.
5Put the sauce, mustard and egg yolks in a food processor and blend until well combined. Pour the mustard sauce* over the roast and garnish with the chives before serving.
*Note: The sauce can only be reheated over a very gentle heat, not more than 85°C (185°F); otherwise it will curdle.
IMAGE © FRÉDÉRIC LUCANO
Originally published on our sister site, FrenchEntrée