Pork Roast with Dijon Cream Sauce

 

What is the secret to a juicy pork roast dinner? Well, I would say a probe oven thermometer, and a resting period after roasting. I'd also suggest having the meat at room temperature before roasting and using an oven rack to ensure even heating. A coating of spice mix creates a seasoned crust and a mustard sauce or a pork gravy makes the perfect complement.

Pork Roast with Dijon Cream Sauce
Serves 8

2 center cut pork roasts with fat cap, about 1.7 lbs each

1 1/2 Tblsp salt

1 1/2 Tblsp ground black pepper

1 1/2 Tblsp garlic powder

For the sauce:

1 Tblsp butter

2 tsp minced garlic

1 cup chicken broth (or pan drippings)

2 Tblsp Dijon mustard

1 cup heavy cream

1/2 tsp salt

1/4 tsp pepper

Let the meat come to room temperature in its packaging.

When ready to cook, preheat oven to 425 degrees F. Grease an oven rack large enough to hold both roasts and place it in a roasting pan.

Mix the spices together in a small bowl and apply to both roasts covering all surfaces.

Place the roasts side by side, but not touching, on the rack with the fat cap side up. If your roasts do not have a generous fat cap, spread some butter over the top.

Roast for 30-35 minutes until the internal temperature of each roast is 135 degrees F.

Transfer the pan with the roasts to a countertop and cover with foil to rest for 10 minutes. If the bottom of the pan is dry you can add some water to get drippings for the sauce.

Make the sauce while the meat is resting: Sauté the butter and garlic until fragrant. Add the Dijon mustard, chicken broth and cream. Whisk until smooth and season with salt and pepper. Simmer until slightly thickened. Keep warm.

After the resting period, the internal temperature of the roasts will rise to 140-145 degrees. Slice the roasts and arrange the slices in a serving platter. Ideally, the meat will be slightly pink. Pour any juices from your carving board over the slices. Serve immediately with the sauce.