Roast pork eye of round with mustard and tarragon
- 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
- Preheat oven to 180°C (350°F).
- Heat a pan over high heat with 15 ml (1 tbsp.) olive oil
- 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.
- Roast 15 to 17 minutes until meat reaches an internal temperature of 165°F (75°C).
- 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.
- Remove pork eye of round from oven and tent with aluminum foil.
- Let rest 5 minutes before slicing.
- Pour sauce over meat.