Description
Got a cheap and easy dinner with dijon pork roast and sweet potatoes. It costs about $10 and feeds four. Cooks all in one pan and it's delish!
Ingredients
Units
Scale
For the pork:
- 2 1/4 pound center cut pork roast (a little bigger is ok too)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup Dijon mustard (or spicy brown)
- 1 teaspoon dried herbs (rosemary, thyme, oregano - whatever you have)
For the potatoes:
- 2 medium to large sweet potatoes, cubed
- 1/2 medium onion, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Optional garnish:
- Chopped fresh parsley
NOTE: You will need a 9x13 baking dish and toothpicks for this.
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Instructions
- Salt and pepper the entire pork roast – top, bottom, sides. There is one side of the roast that will have a “fat cap.” The fat cap should be on top.
- With a small spatula, spread the Dijon mustard all around the pork roast – top, bottom, sides.
- Sprinkle dried herbs over the top of the pork roast. I used rosemary and thyme, but use what you have. Dried oregano, basil or herbs de provence work too.
- Stick 4-6 toothpicks on the top of the roast and cover in plastic wrap. The toothpicks will prevent the plastic wrap from sticking to the mustard. Refrigerate for at least three hours and overnight for the best flavor.
- When it’s time to cook the roast, take it out of the refrigerator and let it sit on the counter for about 20 minutes. You should also pre-heat your oven to 425 degrees.
- Chop your sweet potatoes into cubes. Cut the sweet potatoes in half lengthwise. Then cut each half, lengthwise, into thick strips and then into cubes from there. They should be approximately the same size. Add sweet potatoes to a 9x13 baking dish.
- Cut your onion any way you want to - I did thicker slices (see video). Break apart any pieces that are stuck together and add to the baking dish.
- Add olive oil, salt and pepper to the potatoes and onions. Toss everything together to coat evenly. Create a space in the middle of the baking dish to place the pork roast.
- With a napkin, wipe the mustard from the bottom of the pork roast only. This is optional, I just didn’t want the mustard on the bottom to seep into the potatoes too much. Leave the mustard intact on the top and sides. Place the roast fat cap side up in the baking dish.
- Cook in preheated 425 degree oven for about 55 minutes. Internal temperature for pork should be anywhere from 145 to 160 degrees. I don’t like it too pink in the middle so I look for an internal temperature of around 150-155. My oven runs hot so it takes 55 minutes to cook. Yours might take a little more or less time.
- Check the potatoes half way through and turn them over gently.
- While the pork is cooking, if you are using the optional fresh parsley garnish, you should chop this now.
- Once out of the oven, transfer the roast to a plate to rest for 5-10 minutes. Then slice with a sharp knife. This roast came out very tender and juicy. You can save the juice and pour over pork if you like.
- For serving, I sliced all the pork and put it on a serving plate with the sweet potatoes next to it. Garnish with fresh parsley (optional).
