Serves: 8


3/4 cup, Dijon mustard
1/4 cup, paprika
1/2 cup, Worcestershire sauce
1/4 cup, light brown sugar – firmly packed
1 1/8 cups, il Fustino extra virgin olive oil (preferably Tuscan Blend)
3 tablespoons, kosher salt
4 1/2 pounds, bone-in pork loin
2 1/2 pounds, Yukon Gold potato – peeled, cut into wedges 1/2″ thick, boiled 3-4 minutes
1 1/2 bunches, spring onions – quartered
freshly ground pepper (to taste)


  1. In a large bowl, whisk mustard, paprika, Worcestershire, brown sugar and 1 cup oil
  2. Reserve 1/2 cup marinade to use as sauce
  3. Whisk 3 tablespoons salt into remaining marinade.
  4. Add pork: refrigerate overnight, turning roast over once
  5. In large bowl, stir together potatoes, onions 3 tablespoons oil, salt and pepper
  6. Transfer to roasting pan
  7. Preheat two burners to medium heat
  8. Sear pork, turning occasionally, until well browned
  9. Remove pork from pan
  10. Place potatoes in pan, stirring occasionally, 10-12 minutes
  11. Place pork, bone side down, on top of vegetables in pan
  12. Place uncovered in 250 degree preheated oven and roast until internal temperature of pork registers 145-150 degrees, 1 1/2 hours
  13. Half way through roasting, stir vegetables, turn pork over
  14. Let pork rest 10 minutes
  15. Transfer vegetables to bowl: stir in 1/4 cup reserved sauce
  16. Carve pork; pass remaining sauce alongside
Posted by:il Fustino

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