Summary

Ingredients

• 1 kg roast pork, (young pork loin with fat crust)
• 3 clove (s) garlic, quartered lengthways
• 1 onion (s), chopped
• 1 teaspoon thyme
• 2 tablespoon mustard (Dijon)
• 2 tablespoon oil, (garlic oil)
• salt
• pepper
• 2 teaspoons cornstarch, (Gustin)
• 200 ml cream
• 2 tablespoon mustard (Dijon)

Print Recipe Pin Recipe

Instructions

1. Score the pork loin crosswise on the fat side.
2. Poke 12 holes in the fat layer of the young pig`s back with a sharp knife and fill the pockets with garlic shavings and onion cubes.
3. Mix thyme, mustard, garlic oil, salt and pepper to a paste and brush the meat with it. Marinate for at least 4 hours, but better overnight.
4. Preheat the oven to 225 ° C, place the meat with the fat side up in the roasting pan and bake for 15 minutes, reduce the heat to 180 ° C and cook for another 90 minutes, pouring water over it from time to time.
5. Take out the meat and keep it warm.
6. Boil the roast set, stir in the mustard and cream and thicken with Gustin, season with salt and pepper.
7. If young pork loin is not available, you can also use pork loin steak, but then do not cut pockets, but mix the garlic and onion cubes with the marinade.
8. Side dish: cauliflower or zucchini vegetables and mashed potatoes