Roasted Pork on a Bed of Mustard Mashed Potato

Total time: 2hr 10m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 688 Kcal, 42g Protein, 38g Carbohydrates, 36g Fat


  • Marinade Sauce
  • 800 g roast pork
  • 1 tsp. salt
  • 2 tbsp. coarse-grain mustard
  • a little pepper
  • Sear the Roast
  • a little oil
  • Sauce
  • 1 shallot
  • 2 sprigs rosemary
  • 1 tsp. butter
  • 2 tsp. Maizena cornflour
  • 2 dl red wine
  • 3 dl meat bouillon
  • 1 tbsp. Water
  • salt to taste
  • Mashed Potatoes
  • 1 kg mealy potatoes
  • saltwater
  • 1 tbsp. butter
  • 1 dl milk
  • Serve
  • 0.5 coarse-grain mustard
  • salt to taste
  • a little nutmeg

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  • Marinade Sauce

    Brush the roast with mustard, salt and pepper.
  • Sear the Roast

    Heat the oil in an non-stick pan and brown the roast, on all sides for about 10 minutes, on medium heat.
  • Oven Baked Roast

    Place the meat in an oven-safe pan. Wipe the pan already used and put aside. Cook the roast in the middle of the oven, preheated to 180 °C, for about 70 minutes.
  • Sauce

    Dice the shallot. Melt the butter in the pan and sauté the shallot. Add the rosemary.
  • Bring the wine and the bouillon to the boil. Add the Maïzena dissolved in water and stir with a whisk. Reduce for about 10 minutes until a thick jus is obtained. Pass through a sieve, as needed and season.
  • Mashed Potatoes

    Dice the potatoes and plunge into boiling water. Cook covered for about 20 minutes, on medium heat and drain.
  • Let the humidity evaporate while stirring back and forth on the stove with the heat off. The potatoes should be dry and white in colour.
  • Mash the potatoes right in the pot. Add the butter and incorporate. Once in a while, put the pot back on the still-hot burner. Stir quickly and firmly so the mashed potatoes become light and fluffy (air is added).
  • Serve

    Add the mustard and serve. Remove the roast from the oven and let rest for about 10 minutes before slicing.

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