Juicy roast pork that's genuinely tender, plus a cola-mustard gravy that’s a family secret. You’re going to love this pork roast! A pork roast that slowly braises in a roasting pan so it doesn’t dry out. The sauce combines cola, mustard, and stock into a savory pan gravy with a light sweetness and plenty of depth, while the focus stays on tender meat. Perfect as a Sunday roast for guests or the family.
Ingredients:
- 1.5 kg pork roast
- 2 garlic cloves (optional)
- 1 large onion
- 0.6 L cola
- 5 tbsp mustard (I like American mustard)
- 0.6 L stock
- 1 tsp marjoram
- a bit of lard
- 2 bay leaves
- 1 tsp sage
- 1 tbsp apple cider vinegar or lemon juice
- salt to taste
00:00 Sear the pork roast: brown the pork hard in the roasting pan
00:20 Cola-mustard gravy: start the best pan gravy with cola and mustard
02:03 Meat back into the pot: add the pork roast to the sauce and braise
02:10 Cooking time by cut: pork loin, pork neck, shoulder—how to cook them right
02:28 Reduce the sauce: simmer down the gravy and finish it off
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