Braised Pork Loin Roast in Dijon Mustard Sauce

Braised Pork Loin in Dijon Mustard Sauce garnished with thyme sprigs.

4.58 from 19 votes

Braised Pork Loin Roast in Dijon Mustard Sauce

Budget-friendly meets French elegance in this easy braised pork loin dish. It’s the kind of cozy, comforting meal that feels fancy enough for guests but easy enough for a lazy Sunday dinner. Just a few simple ingredients come together in one pot for something melt-in-your-mouth tender and full of flavor.

Prep Time20

Cook Time2 40

Total Time3

Course: Pork

Cuisine: French

Diet: Diabetic

Servings:

Author: Carol Borchardt

Equipment

Ingredients

1 (3 to 3 1/2 pound) pork loin roast tied so it keeps it's shape
Salt and freshly ground black pepper
3 tablespoons olive oil
8 large shallots quartered
12 cloves garlic sliced
1 cup dry white wine
4 cups chicken broth
1/4 cup Dijon mustard plus more to taste if desired
1 bunch fresh thyme tied together
3 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley

Instructions

Preheat oven to 350 degrees.
Season the pork loin roast generously with salt and black pepper.
Heat the olive oil over medium-high heat in a Dutch oven.
Sear the pork roast 2-3 minutes per side or until golden brown on all sides, adjusting the heat as necessary so the oil doesn't smoke. Transfer the roast to a plate.
Place the shallots and garlic in the Dutch oven and cook for 3-4 minutes to brown and soften slightly.
Add the white wine and bring to a boil. Boil for 1-2 minutes, scraping up any browned bits.
Add the chicken broth, mustard, and thyme bundle. Bring to a simmer. Place the pork roast back in the Dutch oven, cover it with the lid slightly ajar, and place it in the oven.
Cook for 30 minutes. After 30 minutes, check the internal temperature. Turn the roast over and cook for another 20-30 minutes, or until the internal temperature reaches at least 145 degrees.
Transfer roast to a platter. Tent to keep warm and rest. Discard the thyme bundle. Place the Dutch oven back on the stove.
Place flour in a heat-proof bowl. Remove 1/2 cup liquid from the Dutch oven and add to flour. Whisk until smooth.
Pour the flour mixture into the braising liquid. Bring to a simmer and cook for 3-4 minutes or until thickened. Add the chopped parsley and add salt and black pepper if needed.
Remove the butcher's twine. Slice the roast into 1/2-inch (or so) slices and place on a serving platter. Pour some of the sauce over the roast and serve the remaining sauce on the side.

Notes

VARIATION:

Another option for this recipe is a pork butt roast that has much more connective tissue than a pork loin roast. That connective tissue is going to break down for super, buttery results. You'll have more fat to deal with, and depending on the size, you'll need to add another hour or two of cooking time.

SUBSTITUTIONS:

As mentioned above, I've made this recipe numerous times with a beef eye-of-round, so if you don't consume pork, substitute that instead.
If using a pork shoulder roast, add an hour of roasting time.
NON-ALCOHOLIC SUBSTITUTE: Use an extra cup of broth and add 1 tablespoon of white wine vinegar (trace alcohol). Can also use alcohol-free wine.

TIPS:

Rather than making a plate dirty after searing the roast, turn the cover upside down if the lid handle has a flat side. Place the roast on that while browning the shallots, garlic, and deglazing the Dutch oven.
I keep the lid slightly ajar when the roast is in the oven so the sauce can reduce and the flavors concentrate.
If the sauce is not as thick as you would like, repeat the thickening process with 1 more tablespoon of flour. Keep in mind the sauce thickens upon standing.

MAKE AHEAD:

You can get everything prepped and browned 1 day before.
Place in the oven when ready to braise.

FREEZER-FRIENDLY:

This recipe freezes beautifully. Slice, then nap the pork slices with sauce.
Freeze the whole roast in an airtight container or portions.
Thaw in the refrigerator. Reheat in a 350-degree oven until heated through.

REHEATING LEFTOVERS:

Reheat portions in a 350-degree oven until heated through.

Nutrition