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Mid-week Roast Pork Dinner

4 Servings
Dinner

Nutritional Facts Per Serving

246
Calories
9 g
Protein
2.8 g
Carbs
0.1 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 246
  • Fat 9.6 g
    • Saturated   3.4 g
    • + Trans 
  • Cholesterol 92 mg
  • Sodium   346 mg
  • Carbohydrate 2.8 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 9 g
    • Vitamin A 0 %
    • Vitamin C 2 %
    • Calcium 4 %
    • Iron 11 %

Method

Preheat the oven to 350 degrees F. Place the pork, fat side up, in a roasting pan. Brush the top and sides with the mustard; sprinkle with rosemary, salt and pepper. Roast for 50 to 55 minutes, or until the centre of the roast reaches 160 degrees F on an instant read meat thermometer. Transfer the roast to a plate, tent with foil and let rest for 5 minutes. While the meat is resting, remove any fat from the pan drippings and then set the pan on the stovetop over medium-high heat and then add the 1-1/2 cups of chicken stock. Bring this to a boil while scraping the bottom of the pan to dislodge the flavourful brown bits. Slowly whisk in the flour/stock mixture. Simmer until the gravy has thickened. Season with salt and pepper to taste. Slice the roast and serve the gravy alongside.

Serving Suggestions

Make a fine dinner by serving the pork with a two or three of the side dishes found in our website recipe collection, such as Baby Carrots with Maple, Ginger and Cinnamon, Mixed Vegetable Stuffed Tomatoes, Oven-Ready Vegetable Casserole Nugget Potatoes with Extra Virgin Olive Oil, Garlic and Chives, or Buttermilk-Mashed Yukon Gold Potatoes.

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