Tarragon Mustard Roast Pork
- 3 1/3 lb boneless pork shoulder roast
- 4 tbsp tarragon, chopped, plus extra to garnish
- 3.5 oz Dijon mustard
- 3.5 oz fresh white breadcrumbs
- 2 bunches baby carrots, trimmed and scrubbed
- 1 lb small mushrooms, wiped clean
- 1 bunch scallions, trimmed and cut into 1 1/2 inch lengths
- 4 cloves garlic, chopped
- 3/4 cup apple juice
- Preheat the oven to 325u0b0F. Pat the pork dry with paper towels and place in a large roasting tin. Season to taste. Mix the chopped tarragon with the mustard and spread all over the pork, then sprinkle with breadcrumbs.
- Roast, uncovered, in the oven for 2 hours, then cover loosely with foil and cook for an additional hour. Place all the vegetables around the roast pork about 45 mins before the end of the cooking time. Season to taste and turn to coat in any roasting juices. About 15 mins before the end of the cooking time, pour the apple juice into the roasting pan.
- Remove the roasting pan from the oven and leave to rest for 10-15 mins before transferring the pork and vegetables to a warmed platter. Serve garnished with tarragon.
pork shoulder roast, tarragon, mustard, fresh white breadcrumbs, baby carrots, mushrooms, scallions, garlic, apple juice
Taken from recipes-plus.com/api/v2.0/recipes/19808 (may not work)