Baked meat in mustard

Ingredients:

  • Pork roast (whole piece) – 0.8 – 1.2 kg
  • Olive oil – 2 tbsp
  • Salt – 2 tsp
  • Torchin® “Mitsna” mustard – 50 g
  • Garlic – 3 cloves
  • Honey – 1 tsp
  • Ground black pepper – 1/2 tsp
  • Ground allspice – 1 tsp
  • Salt – 2 tsp

It’s hard to imagine traditional Ukrainian celebrations without a main meat dish. So, staying true to traditions, we offer a simple and fail-proof recipe for roasted meat in mustard. This dish harmoniously combines tender, juicy pork with the aromas of black and allspice, a blend of honey and mustard, the notes of which play a leading role in the marinade.

Roasted pork pairs especially well with vegetables like roasted eggplant, zucchini, or a side of mashed potatoes. Slice the meat thinly and serve with mustard or horseradish. It will be both delicious and festive.

Preparing Roasted Meat in Mustard:

  1. Prepare the Mustard-Honey Marinade:
    Start by preparing the mustard-honey marinade, which will make the meat juicy, tender, and aromatic, with an interesting and expressive flavor. Pour two tablespoons of olive oil into a bowl, add salt, ground black pepper, and allspice. Finally, add Torchin® “Mitsna” mustard and a teaspoon of honey. Mix the marinade well until smooth.
  2. Prepare the Meat for Marinating:
    Remember that pork cuts such as rump, ham, and the back part of the pork are ideal for roasting. Before marinating, rinse your pork piece and pat it dry with a paper towel. Then make several shallow cuts, which will help the meat absorb the mustard-honey marinade better. We also recommend adding garlic slices into the cuts before marinating to enrich the meat with a spicy aroma.
  3. Marinate the Meat:
    Gently rub the meat piece with the marinade. You can use a culinary brush or your hands. Massage the meat well, wrap it in aluminum foil, and leave it to marinate and become one with the marinade, ideally overnight in the refrigerator.
  4. Roasting the Meat:
    Remove the marinated ham from the refrigerator. Preheat the oven to 180°C (356°F). Roast in aluminum foil or a covered roasting pan for about one hour (calculated as one hour per kilogram of meat). During the last 10 minutes of roasting, uncover the foil or remove the lid so that the pork develops a browned crust.
  5. Serving:
    Serve the mustard-roasted meat hot or cold, slicing it into thin pieces. It can serve not only as a standalone Easter dish but also as a base for festive salads, casseroles, and sandwiches. The tender texture, mustard crust with notes of honey and allspice—this dish leaves no one indifferent at the table.

Alternative Roasting Temperatures:

When preparing our roasted meat in mustard recipe, you can experiment with the roasting temperature. As an alternative, you can roast at low temperatures, not exceeding 130°C (266°F). The special feature of roasting meat at a low temperature is that the meat fibers will be more tender.

Preheat the oven to 115°C (239°F) and roast the pork ham for about three and a half hours. Then raise the temperature to 220°C (428°F), uncover the aluminum foil, and continue roasting for another twenty minutes or so until a crispy crust forms. To check if the pork is done, pierce the meat with a knife. If no pink juices flow out, the dish is ready to be served.

You can also roast the meat in mustard even at 90°C (194°F); just increase the baking time. Check for doneness by piercing the meat with a knife. At the end, uncover the foil and roast for an additional 20–30 minutes at 220°C (428°F).

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