French Herb-Roasted Pork with Dijon Vegetables
Method
Preheat the oven to 200°C.
Season the pork with half of the herbes de Provence, salt and black pepper.
Heat half of the olive oil in an oven-safe skillet over medium-high heat. Add the pork and sear for 2–3 minutes on each side until lightly golden.
Transfer the skillet to the oven and roast for 12–15 minutes, or until the pork is cooked through. Transfer the pork to a plate and let it rest.
Return the skillet to medium heat and add the remaining olive oil, shallots, mushrooms and courgette. Cook for 5–6 minutes until tender.
Add the garlic and remaining herbes de Provence and cook for 30 seconds.
Stir in the Dijon mustard and stock, scraping up any flavourful browned bits from the bottom of the skillet. Add the cherry tomatoes and cook for 2 minutes.
Slice the pork, arrange it over the Dijon vegetables and finish with fresh thyme and parsley.
Let the pork rest for several minutes before slicing. This helps the juices redistribute through the meat and keeps each slice tender. Add the Dijon mustard after lowering the heat so its flavour stays bright and balanced.
Nutrition Facts
Per serving
