Roasted Porkloin with Mustard Herbed Breadcrumbs (Recipe and How to Cook)

SERVES

PREPARATION TIME

2 to 3 hours marinating time

COOKING TIME

2 hours

INGREDIENTS

3 kilos roast porkloin

3 cloves garlic, sliced

salt and pepper, to taste

2 tbsp. Knorr liquid seasoning

2 tbsp. smashed garlic

1/2 cup Dijon mustard

2 tbsp. thyme (fresh or dried)

2 tbsp. rosemary (fresh or dried)

roast potatoes, to serve

GRAVY

reserved drippings from the roasting pan

5 cups water

2 Knorr chicken cubes

1 tbsp. Knorr liquid seasoning

1/4 cup butter

1/4 cup all-purpose flour

salt and pepper, to taste

MUSTARD HERBED BREADCRUMBS

1 1/2 tbsp. Dijon mustard

1/2 tsp. thyme leaves (fresh or dried)

2 tsp. chopped flat-leaf parsley

2 cups panko breadcrumbs

HOW TO COOK

1. Using a knife, pierce the porkloin with 1-inch cuts. Insert the garlic slices inside the cuts of pork. Season with salt and pepper and rub with liquid seasoning all over; set aside.

2. Combine smash garlic, mustard, thyme and rosemary in a bowl; mix well. Set aside half of the mixture. Rub remaining mixture all over the porkloin. Cover and marinate the porkloin in the refrigerator for 2 to 3 hours or overnight.

3. Remove the porkloin from the refrigerator and let it thaw for 30 to 40 minutes. Rub with the remaining mustard mixture.

4. Heat oven to 350F (180C).

5. Transfer porkloin to roasting pan. Cover loosely with a piece of foil.

6. Roast the pork for 1 1/2 hours, or until the internal temperature reaches 176F.

7. Let the porkloin rest for 20 minutes. Save the drippings from the roasting pan for the gravy. Transfer porkloin to a serving tray or chopping board and garnish with fresh herbs.

8. Make the gravy. Put roasting pan over the stove. Add water and scrape until all brown bits are removed. Add chicken cubes and cook until it dissolved. Add the liquid seasoning; simmer for about 5 minutes. Taste to adjust seasoning. Strain the liquid and transfer to a bowl. In another saucepan, add butter and flour; cook for 1 minute. Slowly add the strained liquid while mixing with a wire whisk. Season with salt and pepper. Simmer until gravy is thick.

9. Make the mustard herbed breadcrumbs: Mix together mustard, thyme and parsley in a small bowl. Heat a skillet and add the mustard mixture and panko breadcrumbs. Cook until the breadcrumbs are covered with mustard. Continue cooking until it dries up.

10. Slice roast porkloin thinly and serve with gravy, mustard herbed breadcrumbs and roast potatoes on the side.

Comments

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