Mustard-Crusted Pork Roast With Shallots and Wine Sauce

By DenaK

Ingredients

• 16 shallots, unpeeled
• 3 tablespoons olive oil
• kosher salt and black pepper
• 1 6-pound bone-in center-cut pork rib roast (8 ribs)—chine bone removed, bones Frenched, at room temperature
• 1/4 cup whole-grain mustard
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh sage
• 2 cups dry white wine
• 1/2 cup sour cream
• 2 tablespoons chopped fresh chives

Details

Servings 8
Preparation time 15mins
Cooking time 120mins
Adapted from realsimple.com

Preparation

Step 1

serve with parmesan polenta and sautéed collard greens and garlic

Directions

Heat oven to 400° F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and ¼ teaspoon each
salt and pepper. Push toward the edges.

Place the pork in the center of the roasting pan and season with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine
the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork.

Roast until the internal temperature of the pork registers 145° F*, 85 to 95 minutes. Transfer the shallots to a platter.
Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits,
until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots.

*Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department
of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.