Spiced pork roast

  • 60 g whole grain mustard (recommended: Maille)
  • 2 tsps chilli powder
  • 2 tsps ground cumin
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 1 tbsp brown granulated sugar
  • 2 garlic cloves, minced
  • 1 (1 kg) pork fillet, patted dry with paper towels
  • 10 cipollini onions
  • 3 medium carrots, peeled, and cut into 5 cm pieces
  • 450 ml low-sodium chicken stock
  • Salt and freshly ground black pepper, for seasoning

1) Preheat the oven to 200 degrees C.

2) In a small bowl, mix together the mustard, chilli powder, cumin, allspice, oregano, brown granulated sugar, and garlic. Place the pork in a 20 by 30 cm roasting pan. Spread the mustard mixture over the top and sides of the pork to form a crust. Add the onions, carrots, and chicken stock to the pan. Roast for 1 hour and 15 minutes or until a meat thermometer inserted into the thickest part of the pork registers 70 degrees C. Allow the pork to rest for 10 minutes before serving. Remove the vegetables and arrange on a serving platter. Season the pan juices with salt and pepper and pour into a small serving pitcher.

3) To serve, slice the pork into 1/2 cm slices. Arrange the pork slices on the serving platter with the roasted vegetables and serve with the pan juices.

Cook's Note: This recipe will also work using a 1 kg beef roast. Allow an extra 10 to 15 minutes of cooking time.

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