Layered Roast in Mustard Sauce – An Irresistibly Easy Recipe!

Preheat your oven to 180°C (350°F).

Season the pork shoulder or belly with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a large ovenproof skillet or roasting pan over medium-high heat. Sear the pork for about 5-7 minutes on each side, until it’s browned.

Make the Mustard Sauce:

Remove the pork from the pan and set aside. In the same pan, add the remaining tablespoon of olive oil.

Add the sliced onion and minced garlic, cooking until softened, about 5 minutes.

Stir in the mustard, heavy cream, vegetable or chicken broth, vinegar, and dried thyme. Bring to a simmer, allowing the sauce to thicken slightly.

Assemble and Roast:

Return the pork to the pan, nestling it into the sauce. Spoon some sauce over the top of the pork.

Cover the pan with a lid or foil and roast in the preheated oven for 1.5 to 2 hours, or until the pork is tender and fully cooked (internal temperature should reach 145°F or 63°C).

Halfway through cooking, baste the pork with the sauce for extra flavor and moisture.

Finish and Serve:

Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.

Serve the pork slices with the mustard sauce, garnished with fresh parsley if desired.

Serving and Storage Tips

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