Photo: Sam Loyd
Burgundy Mustard-Marinated Pork
9 ingredients
openrecipes
The mustardy marinade does double duty in this recipe: part of it is brushed on the pork to flavor it before cooking. Then the remaining marinade is heated with a bit of cream to become a rich sauce for drizzling over the roasted pork.
Estimated Nutrition (whole recipe, rough)
503
Calories
28g
Protein
33g
Fat
17g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup white wine
- 1 Tbs. firmly packed light brown sugar
- 3 Tbs. olive oil
- 1/2 cup Burgundy mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- 1 boneless pork loin roast, about 3 lb., tied
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes