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Roast pork eye of round with mustard and tarragon

Roast pork eye of round with mustard and tarragon title
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Roast pork eye of round with mustard and tarragon

Filed under: Comfort food, Dinner, Entertaining

preparation time

00:15 15min

Cooking time

00:20 20min


  • 1 package Olymel pork eye of round
  • 30 ml (2 tbsp.) olive oil
  • 30 ml (2 tbsp.) Dijon mustard
  • 250 ml (1 cup) 15% cooking cream
  • 125 ml (½ cup) chicken stock
  • 65 ml (¼ cup) white wine
  • 2 shallots, finely sliced
  • 30 ml (2 tbsp.) old-fashioned mustard
  • 1 tbsp. fresh tarragon, chopped
  • Thyme, fresh or dried
  • Salt and fresh ground pepper, to taste


  1. Preheat oven to 180°C (350°F).
  2. Heat a pan over high heat with 15 ml (1 tbsp.) olive oil
  3. Brown the pork eye of round. Remove from the pan, brush with Dijon mustard, sprinkle with thyme and salt and pepper, and transfer to a baking dish.
  4. Roast 15 to 17 minutes until meat reaches an internal temperature of 165°F (75°C).
  5. During roasting, add remaining olive oil to a pan with the shallots and cook stirring occasionally for one minute. Add the wine and reduce for two minutes. Add the stock, cream and tarragon and correct seasoning. - Bring to a boil and simmer five minutes, then whisk in the old-fashioned mustard and keep warm.
  6. Remove pork eye of round from oven and tent with aluminum foil.
  7. Let rest 5 minutes before slicing.
  8. Pour sauce over meat.