Pork Roast with Horseradish-Mustard Sauce
It’s the horseradish that gives this juicy pork roast its kick. Be sure to check your horseradish especially if it’s been in the refrigerator a while. As processed horseradish ages it browns and loses its potency. It should be white or creamy beige.
Serves: 8
Cook Time: 40 Minutes
Ingredients
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2 pounds Smithfield Boneless Pork Rib-End Roast
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1/2 c. dry white wine
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2 T. olive oil
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2 T. prepared horseradish
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1 T. Dijon-style mustard
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1 T. honey
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3 garlic cloves crushed
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1/2 t. onion powder
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1/4 t. ground black pepper
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1 T. cornstarch
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1 T. parsley minced
Steps
Stir together the wine, oil, horseradish, mustard, honey, garlic, onion powder and pepper. Place roast in a plastic bag; add marinade mixture. Place in bowl and refrigerate 12 to 24 hours. Turn occasionally. Remove meat from plastic bag; reserve marinade. Place meat in a 10 x10-inch 2 1/2- quart microwave-safe casserole with lid OR an oven cooking bag in an 11 x 7-inch baking dish. Cover or tie loosely. Micro-cook on MEDIUM (50% power) for 15 minutes. Turn meat over and rotate dish. Micro-cook on MEDIUM-LOW (30% power) for 20 to 24 minutes or until meat registers 160 to165 degrees internal temperature giving dish a half turn once during cooking. Remove from oven. Drain juices into a 2-c. measure. Cover meat with foil and let stand 10 minutes while preparing sauce. In the 2-c. measure add reserved marinade to the meat juices to make 1 c. total. Stir together the cornstarch and 1 T. water. Add cornstarch mixture and parsley to marinade mixture. Micro-cook on HIGH (100% power) for 2 to 2 1/2 minutes or until thickened and bubbly stirring 2 to 3 times. Slice meat to serve. Serve with sauce.
Serving Suggestions
Garnish with parsley and serve with wild rice and a combination of fresh vegetables.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
