Serves 4 (with leftovers)

Ingredients

For the Pork Loin
1 1.5 kg Pork Loin
Pre heat the oven to 190°C.

Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams.

For the Mustard Sauce
25 g butter
1 onion finely chopped
150 ml white wine
280 ml chicken stock
1 bay leaf
1 sprig thyme
1 cup thick cream or Crème Fraîche
1 heaped tablespoon of Dijon mustard (you can add more/less depending on how strong a mustard flavour you like)

Melt the butter in a frying pan and cook the onions until they are soft and translucent. Add the white wine, stock and herbs and simmer until reduced by half.

Strain mixture and returned to pan.

This mixture can sit for a while and the final stages can be done once the meat is cut and you are ready to serve.

Gently add the cream and the Dijon mustard to the warm mixture along with a tablespoon of the juices from the meat. Pour some of the sauce over the pork and serve the rest in a small jug or gravy boat.

Pork Loin in Mustard Sauce

Classic Roast Pork Loin

Garlic & Rosemary Version

Apple & Cider Twist

Roast Pork Loin
with Creamy Dijon Mustard Sauce

Perfectly juicy pork with a silky, tangy French mustard sauce — Sunday lunch heaven

Serves 4 with gorgeous leftovers for sandwiches. Simple roast pork elevated by the most moreish creamy Dijon sauce you’ll ever taste — the kind you’ll want to drink straight from the jug.

Crisp crackling, tender meat, and that sauce… pure comfort.

Serves
4 + leftovers

Prep
15 min

Cook
1½ hours

Oven
190 °C

Ingredients – Classic Pork Loin & Mustard Sauce

• 1 × 1.5 kg pork loin (bone-in or boneless, crackling on if possible)
• Olive oil & salt (for the pork)

For the Creamy Dijon Mustard Sauce

• 25 g butter
• 1 onion, finely chopped
• 150 ml white wine
• 280 ml chicken stock
• 1 bay leaf
• 1 sprig fresh thyme
• 1 cup (250 ml) thick cream or crème fraîche
• 1 heaped tablespoon Dijon mustard (adjust to taste)
• Salt & freshly ground black pepper

Method – Classic

1. Preheat oven to 190 °C.

2. Rub pork loin with a little olive oil and plenty of salt (especially into the scoring if it has crackling). Place in a lightly oiled roasting tin.

3. Roast for 30 minutes per 500 g — about 1½ hours for 1.5 kg — until internal temperature reaches 68–71 °C for just-pink, juicy meat (or 75 °C if you prefer well-done). Rest 15–20 minutes.

The Mustard Sauce (can be made ahead)

4. Melt the butter in a frying pan and cook the onion gently until soft and translucent.

5. Add white wine, chicken stock, bay leaf and thyme. Simmer until reduced by half.

6. Strain the mixture and return liquid to the pan (discard solids). This can sit until you’re ready to serve.

7. When ready to serve: gently reheat the sauce, add the cream and Dijon mustard. Stir in 1–2 tablespoons of juices from the rested pork. Taste — add more mustard if you like it punchy!

8. Carve the pork into thick slices. Pour some sauce over and serve the rest in a warm jug.

Pro tip: The sauce is incredibly forgiving — make it hours ahead and just finish with cream and meat juices at the last minute.

Garlic & Rosemary Roast Pork

• Stud the pork with slivers of garlic and rosemary sprigs before roasting
• Add 2 crushed garlic cloves to the sauce

Classic French Sunday lunch vibes — aromatic and irresistible.

Apple, Sage & Cider Sauce

• Replace white wine with dry cider
• Add 1 grated apple + 1 tablespoon chopped sage to the sauce
• Finish with crème fraîche instead of cream

Perfect autumn/winter version — sweet, savoury, and deeply comforting.

Simple Sunday roast turned into something truly special — with the best mustard sauce you’ll ever taste.