This year, my mom and my sister came out to San Francisco to spend Christmas at my house and it was glorious! We went to see the Nutcracker. We walked all over the city. My little sister and I went vintage shopping. And, for the first time ever, I hosted Christmas dinner!

I knew that there were going to be a few guidelines in preparing a holiday dinner for my mom and sis. My mom likes hearty, warm, sustaining things… comfort food. My sister hates fish and mushrooms. But we all like pork, so it was easily decided that I’d make a Mustard-Crusted Pork Roast with Shallots and Wine Sauce. For all the fancy that this name suggests, this was totally one of the easiest pork situations I’ve encountered!

Started out with a gorgeous 4.5 pound pork rib roast, lovingly Frenched by the nice man at Whole Foods…

Preheated the oven to 400F while I let the roast arrive at room temperature and prepped the shallots. Tossed the shallots (whole and unpeeled!) with a bit of olive oil, salt & pepper in a large roasting pan…

Pushed them toward the edges of the pan.

And placed the room temp roast in the center.

Generously sprinkled the meat with salt & pepper and then I made the mustard rub…

Mixed the mustards, chopped sage and 2 TBSP of oilve oil in a small bowl…

And rubbed it all over the roast! Felt gross, but I know it was for the greater good… deliciousness.

Popped it into the preheated oven for about an hour and a half. RealSimple suggested an internal temp of 145F, I believe mine ended up being just slightly more done than that… about 150-155F.

While that was roasting, I put the finishing touches on my world-famous Greens (the recipe for which you will never find on lauriebot.com). My mom finally divulged her secrets to me just a few years ago and I’ve been tweaking and editing it consistently until I finally reached collard green perfection. Seriously, I’m tooting my own horn here, my greens are great.

Eventually, the meat was done and it was lookin’ fierce.

But I wasn’t done yet! Time to make the sauce! I transferred the shallots to the serving plate and the roast to the cutting board to rest for about 15 minutes (covered with foil) while I tended to the wine sauce. Placed the empty roasting pan over two burners on medium-high heat and added a bit of wine.

Simmered it for about 5-6 minutes until the sauce had thickened, scraping up the browned bits all the while.

Strained the thickened sauce into a large bowl and whisked in sour cream and chives.

The meat…

The sauce…

The plate! Mustard-crusted Pork Roast with Shallots & Wine Sauce, served with Lauriebot’s Greens, Cheesy Polenta & Sour Cream & Cheddar Biscuits.

Recipe adapted from RealSimple

Ingredients
16 shallots, unpeeled
3 tablespoons olive oil
kosher salt and black pepper
1 6-pound bone-in center-cut pork rib roast (8 ribs)—chine bone removed, bones Frenched, at room temperature
1/4 cup whole-grain mustard
2 tablespoons Dijon mustard
2 tablespoons chopped fresh sage
2 cups dry white wine
1/2 cup sour cream
2 tablespoons chopped fresh chives

 

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