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Serve with: A light mustard cream sauce or reduced cooking juices.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Bake at 160°C for 10 minutes to maintain crust crispiness.
Variations
Replace pork with chicken breast or turkey tenderloin.
Add bell peppers, red onions, or zucchini to the veggie mix.
Swap mustard with pesto for a Mediterranean twist.
FAQ
Can I prepare this in advance?
Yes, you can marinate and crust the pork ahead of time and refrigerate it for up to 24 hours before cooking.
Can I use regular mustard instead of wholegrain?
Yes, but the texture will be smoother and slightly tangier.
What’s a good wine pairing?
A light Pinot Noir or dry Riesling pairs well with the mustard and roasted flavors.
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