Roast Pork with Thyme

Name: Roast Pork with Thyme
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 (4 1/2-lb.) pork rib roast, boned; Salt and freshly ground black pepper; 1 Tbsp. butter; 1 Tbsp. peanut oil; 2 ⁄ 3 cup dijon mustard; 1 Tbsp. herbes de Provence; 2 branches fresh thyme

Serves
serves 6-8

You can prepares this dish with other cuts of pork, including the loin end and the shoulder or blade end.

Ingredients

1 (4 1/2-lb.) pork rib roast, boned
Salt and freshly ground black pepper
1 Tbsp. butter
1 Tbsp. peanut oil
²⁄₃ cup dijon mustard
1 Tbsp. herbes de Provence
2 branches fresh thyme

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Instructions

Step 1

Set oven rack in middle of oven and preheat oven to 425º. Generously season pork all over with salt and pepper and set aside.

Step 2

Melt butter and oil together in a large heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add meat and cook until well browned on all sides, 3–4 minutes per side.

Step 3

Turn meat fat side up, spread mustard in an even layer on top, then sprinkle with herbes de Provence, crushing the herbs between your fingers as you season the meat. Lay thyme branches on top of meat, then add 1 cup water to pot and cover with lid.

Step 4

Put pot into oven and roast meat, basting with rendered juices every 15 minutes or so, until meat is tender and internal temperature reaches 135º, about 45 minutes. Remove pot from oven, set lid ajar to partially uncover pot, and allow meat to rest for 15–20 minutes. Remove and discard thyme branches, then transfer meat to a carving board and thinly slice. Serve with pan juices spooned over top.

Set oven rack in middle of oven and preheat oven to 425º. Generously season pork all over with salt and pepper and set aside.
Melt butter and oil together in a large heavy-bottomed pot with a tight-fitting lid over medium-high heat. Add meat and cook until well browned on all sides, 3–4 minutes per side.
Turn meat fat side up, spread mustard in an even layer on top, then sprinkle with herbes de Provence, crushing the herbs between your fingers as you season the meat. Lay thyme branches on top of meat, then add 1 cup water to pot and cover with lid.
Put pot into oven and roast meat, basting with rendered juices every 15 minutes or so, until meat is tender and internal temperature reaches 135º, about 45 minutes. Remove pot from oven, set lid ajar to partially uncover pot, and allow meat to rest for 15–20 minutes. Remove and discard thyme branches, then transfer meat to a carving board and thinly slice. Serve with pan juices spooned over top.