Mustard and Herb Pork Rollade (Rollade met Mosterd en Kruiden)
Why this recipe works
- Mustard-herb crust: Dijon mustard, garlic, parsley and thyme season the outside of the pork and form a savoury crust as the roast cooks.
- Basting and resting: Butter basting supports moisture in the lean pork loin, while resting helps the juices settle before slicing.
- Built-in gravy: The roasting pan provides the browned juices for a quick wine gravy, so the sauce is made without starting from scratch.
Get the most out of this recipe
Timing notes
- Rest before slicing: Rest the pork for 10 minutes after it reaches 63°C (145°F); the temperature will rise slightly and the slices will stay juicier.
- Slice at the last moment: Carve the rollade just before serving, as lean pork dries more quickly once it has been sliced.
- Mostly oven time: The hands-on work is mainly seasoning, basting and making the gravy; the roast itself needs steady oven time.
Ingredient swaps
- For alcohol-free gravy: Use chicken broth instead of dry white wine when deglazing the pan.
- For a softer mustard flavour: Whole-grain mustard can replace Dijon for a milder taste and a coarser crust.
Common mistakes
- Rely on the thermometer: Pork loin is lean and can become dry if cooked too far beyond the target temperature, so check the thickest part rather than relying only on time.
- Watch the pan juices: If the roasting pan starts to look dry, add a small splash of wine or broth to stop the browned bits from scorching.
- Do not over-reduce the gravy: Simmer the pan juices only until slightly reduced and glossy; reducing too aggressively can make the gravy overly strong.
Make-ahead tips
- Season in advance: The mustard and herb rub can be applied earlier the same day, then the pork kept covered in the fridge until ready to roast.
- Reheat gently: Warm sliced pork with a spoonful of gravy to help prevent it drying out.
- Freeze with gravy: Freeze leftover slices together with some gravy so they stay more moist when reheated.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 190°C (375°F). Pat the pork dry and place it in a roasting pan.
- Crush the garlic, then finely chop the parsley leaves and strip the thyme leaves from the sprigs. Mix the mustard with the garlic, herbs and black pepper.
- Rub the mustard and herb mixture all over the pork, pressing it on so it adheres. Dot the top with half the butter.
- Roast for 55 to 70 minutes, basting twice with the pan juices and the remaining butter. The pork is ready when a thermometer reads 63°C (145°F) in the thickest part.
- Transfer the pork to a board and rest for 10 minutes. Pour off any excess fat from the roasting pan, keeping the browned bits and juices.
- Set the roasting pan over a medium heat and add the wine, scraping up the browned bits as it bubbles. Simmer for 3 to 5 minutes until slightly reduced and glossy, then slice the pork thickly and serve with the pan gravy.
Recipe notes
Tips
- For the juiciest slices, take the pork out at 63°C (145°F) and let it rest; the temperature will rise slightly as it stands.
- If the pan looks dry during roasting, add a small splash of wine to keep the juices from catching.
- If serving vulnerable groups, ensure the pork is cooked to a higher internal temperature according to your local food safety guidance.
Substitutions
- Replace Dijon mustard with whole-grain mustard for a milder heat and a coarser texture.
- Replace Dry White Wine with chicken broth for an alcohol-free gravy.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat sliced pork with a spoonful of gravy in a 180°C (355°F) oven until piping hot, or freeze slices with gravy for best moisture.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 40min (25min active)
- Difficulty: Medium
- Cuisine: Dutch
-
Allergens:
Milk Mustard
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