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Ingredients
- 2pcs of 1kilo each pork rib roast, boned or deboned
- Salt and freshly ground black pepper
- 1 tbsp. butter
- 1 tbsp. peanut oil
- 2/3 cup dijon mustard
- 1 tbsp. Mc Cormick herbes de Provence
- 2 branches fresh thyme
Directions
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 193g | |
| Calories 332 | |
| Calories from Fat 276 | 83% |
| Total Fat 31.67g | 40% |
| Saturated Fat 9.99g | 40% |
| Trans Fat 0.02g | |
| Cholesterol 31mg | 10% |
| Sodium 1966mg | 82% |
| Potassium 232mg | 7% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 5.5g | 18% |
| Sugars 1.44g | 1% |
| Protein 7.37g | 12% |
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