Who says roasts are only for weekends?
It has been a long week for me. As we entered the last quarter of the year, I also entered the busiest time of the year for me. I’ve been preparing for my travel and 2 trainings in Istanbul this coming week, coordinating 5 more trainings in Manila next month, and year end deadlines are starting to be declared.
So, when Aaron proposed to do a pork roast on a Wednesday night, I thought he was joking. He then explained that his aunt used to say that pork roast is the easiest thing to do. After thinking about it, I realized that pork should be quicker to roast than chicken or turkey, especially that we had pork tenderloin that was under 1 kg.
We googled some recipes but i found nothing that I really liked. I wanted to use our old-style mustard and apples, so we decided to make one up. The old-style mustard is a classic Dijon grainny mustard.
And yes, it was easy. The roasting took almost an hour but it wasn’t a lot of work. The preparation was under 10 minutes and we just threw everything in the oven. It worked! And it was delicious! It was better and a lot cheaper than dinning out.
Here’s how we did it.
- Pork tenderloin (800g)
- Old-style dijon mustard/moutarde à l’Ancienne (2 tbsp)
- Olive oil (2 tbsp)
- Freah Rosemary (2 tbsp – chopped)
- 1 large Parsnip, cut to desired size
- 2 small Carrots, cut to desired size
- 2 small Sweet Potatoes, cut to desired size
- 2 apples, cut to desired size
- 4 cloves of garlic
- Pre-heat oven at 200°C
- Season the pork with salt and pepper
- Mix 1 tbsp of olive oil, 2 tbsp dijon old-style mustard, and chopped rosemary
- Rub the mustard mixture on the pork and put the pork in the oven
- Rub the rest of the olive oil on parsnips, carrots, sweet potatoes, apples, and garlic cloves. Season well.
- After 30 minutes of putting the pork in the oven, add the veggies in the same roasting pot placing the pork on top.
- Using a thermometer, once the thickest part of the pork reaches 71°C, take it out of the oven.
- Let it sit for 3-5 minutes before serving
We also made gravy out of the dripping, which was just adding chicken stock and flour diluted in water to thicken.
It was indeed easy and delicious. The apples will get all mushy but it provided that autumn flavor.
The best part of roasts is that leftovers can be made to different kinds of dishes – like a roasted pork sandwich we had for lunch the following day.