Baked pork with garlic and mustard
Votes: 1
Time: 3 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 797, total fat 61 G., saturated fats 20 G., proteins 54 G., carbohydrates 4 G., fiber 1 G., cholesterol 221 mg, sodium 1016 mg, sugar 2 G.
Calories 797, total fat 61 G., saturated fats 20 G., proteins 54 G., carbohydrates 4 G., fiber 1 G., cholesterol 221 mg, sodium 1016 mg, sugar 2 G.
Boneless pork shoulder, rolled into a roll, is coated with a mustard paste made with garlic and rosemary and baked in the oven until tender, juicy, and deliciously flavorful. A touch of brown sugar in the mustard paste allows the crust to caramelize beautifully, making it very appetizing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup hot brown mustard
- 2 tbsp. l. rapeseed oil
- 1 tbsp. minced garlic
- 1 tbsp. l. brown sugar
- 2 tsp finely chopped fresh rosemary + 2 sprigs
- 1 pork shoulder weighing 2.3-3 kg, boneless, rolled and tightly tied, skin optional
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Cooking the dish according to the recipe:
- Preheat oven to 160°C.
- In a medium bowl, combine the mustard, canola oil, garlic, sugar, and chopped rosemary. Place the pork on a rack set in a baking dish. Place 2 sprigs of rosemary underneath the pork. Season the pork generously with salt and pepper. Coat the entire pork with mustard paste.
- Place the pork in the oven and roast until the internal temperature reaches 145°F (62°C), 2.5 to 3 hours. Remove the pork from the oven, cover loosely with foil, and let rest for 15 minutes, then slice (reserve 1 cup of the sliced pork for another use, such as a pork and onion sandwich). Serve the pork drizzled with the sauce from the pan.
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