08 February 2011

Sunday Tea- The roast

Sunday is always about the roast dinner in England. Since Tone and I will be living alone our service for 12 may require us to ask a few others.
First you need the cookware: Cue All Clad Copper

Then the Recipe:

Mustard-Crusted Pork Roast With Shallots and Wine Sauce

Serves 8| Hands-On Time: 15m | Total Time: 2hr 00m



  1. Heat oven to 400° F. In a large flameproof roasting pan, toss the shallots with 1 tablespoon of the oil and ¼ teaspoon each salt and pepper. Push toward the edges.
  2. Place the pork in the center of the roasting pan and season with 1 teaspoon salt and ½ teaspoon pepper. In a small bowl, combine the mustards, sage, and the remaining 2 tablespoons of oil; spread over the pork.
  3. Roast until the internal temperature of the pork registers 145° F*, 85 to 95 minutes. Transfer the shallots to a platter. Transfer the pork to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
  4. Place the empty roasting pan over 2 burners over medium-high heat. Add the wine and simmer, scraping up any browned bits, until thickened, 5 to 6 minutes. Whisk in the sour cream and chives. Serve with the pork and shallots.
  5. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to 20° F higher.

Now that you cooked the best meal ever (according to men any meal 50% more in meat is amazing) you need to serve it on something amazing. Cue Vera Wang:

Now I may not get the copper.... But I will be getting the Vera :)

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