# What You'll Need:
→ Pork
01 - 3.3 lbs boneless pork shoulder or loin roast
02 - 2 tablespoons olive oil
03 - 2 teaspoons salt
04 - 1 teaspoon freshly ground black pepper
05 - 2 teaspoons dried thyme
06 - 1 teaspoon garlic powder
→ Vegetables
07 - 1 large onion, quartered
08 - 3 cloves garlic, smashed
09 - 2 large carrots, cut into chunks
→ Mustard Sauce
10 - 1 cup chicken or vegetable broth
11 - 1 cup heavy cream
12 - 3 tablespoons Dijon mustard
13 - 1 tablespoon wholegrain mustard
14 - 1 tablespoon chopped fresh parsley, optional
15 - Salt and pepper, to taste
# Method:
01 - Heat oven to 350°F (180°C).
02 - Pat pork dry with paper towels. Coat evenly with olive oil, salt, black pepper, dried thyme, and garlic powder.
03 - Arrange onion, garlic cloves, and carrot chunks in the roasting pan, then position seasoned pork on top of the vegetables.
04 - Roast pork for 1 hour 30 minutes or until the internal temperature reaches 160°F (70°C), occasionally basting with pan juices.
05 - Remove pork from oven, loosely cover with foil, and allow to rest while sauce is prepared.
06 - Place roasting pan over medium heat. Transfer vegetable juices to a saucepan, add broth, and simmer for 3 minutes while scraping browned bits.
07 - Stir in heavy cream, Dijon mustard, and wholegrain mustard. Whisk and simmer until thickened, about 5–7 minutes. Season with salt and pepper.
08 - Slice rested pork and serve with mustard sauce. Garnish with chopped parsley if desired.
