Paasbraadstuk uit de Oven (Dutch Easter Pork Roast)

• 900 g Pork loin roast boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dijon mustard
• 4 cloves Garlic
• 2 sprigs Fresh rosemary
• 1 tbsp Sunflower oil
• 2 medium Yellow onion
• 3 medium Carrot
• 500 ml Chicken stock
• 30 g Unsalted butter
• 20 g Plain flour

1. Heat the oven to 180°C (355°F). Pat the pork dry, then season all over with the fine sea salt and black pepper.
2. In a small bowl, mix the dijon mustard with the garlic and the leaves from the fresh rosemary. Rub this mixture all over the pork.
3. Heat the sunflower oil in a roasting pan on the hob over medium-high heat. Sear the pork for 4 to 6 minutes, turning with tongs, until lightly browned.
4. Cut the yellow onion into wedges and cut the carrots into thick chunks, then scatter them around the pork. Pour in the chicken stock.
5. Roast for 55 to 70 minutes, basting once or twice, until the thickest part reaches 63°C (145°F) on a thermometer. If the top is browning too quickly, loosely cover with foil.
6. Transfer the pork to a board and rest for 15 minutes. Keep the vegetables warm in the pan while the meat rests.
7. Set the roasting pan over medium heat and bring the juices to a gentle simmer. In a saucepan, melt the unsalted butter, stir in the plain flour, and cook for 1 minute; whisk in the hot pan juices a little at a time until smooth, then simmer 2 to 3 minutes until lightly thickened.
8. Slice the pork and serve with the onions and carrots, spooning the gravy over the top. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed.

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