Restaurants in NYC are opening, slowly and cautiously. So before talking about my experiences at some of them, I wanted to share this delicious recipe.
With a few ingredients and very little preparation, this pork roast is always a hit. It can be prepared in advance and cooked in the oven when ready. The mustard moisturizes the meat and makes it tender, and the olives add a fantastic flavor.
Serving: 6 people
Preparation time: 20 min
Cooking time: 45/50 min
Ingredients:
2 lbs / 1 kg pork roast
1 tbsp olive oil
2 tbsp mustard
1 lb / 500 g mushrooms
1 cup pitted olives – Kalamata are my favorites
4 bay leaves
Fresh thyme
1 cup / 100g vegetable stock
salt/pepper
1- Preheat the oven to 400 F or 200 C.
2- Sprinkle salt and pepper on the meat – not too much salt if the vegetable stock is salty.
3- Pour the olive oil into the skillet, and when the oil is hot, sear the pork to give it a nice roasted flavor.
4- Remove it from the skillet when all the sides are seared.
5- Remove the thread and brush the mustard over the pork and let it sit.
6- Slice the mushrooms and cut the olives in two.
7- Put the pork in a Dutch pan – I use Le Creuset. Surround it with mushrooms, olives, bay leaves, and thyme; base with the vegetable stock.
8- Put the pan in the oven and cook it for 45-50 min.
The pork should stay a little bit pink in the middle to make it juicy. It’s better not to overcook the pork because it gets dry and tasteless. The mustard gives it the moister and the flavor.
Slice the meat 1cm / ½ inch thick, baste with its juice and serve with the mushrooms and olives on the side. This dish goes well with brown potatoes or corn on the cob.
#staysafe #bonappetit
