Pork and roasted vegetables smothered in a creamy mustard sauce? This is one of those meals that has that super-satisfying Sunday dinner taste, but is quick enough to prepare on a busy weeknight. Hurray for that on a cold, dark Wednesday night in November :)
You can easily adjust the amount of roasted vegetables to accommodate your family's appetite; just make sure you use a baking dish that's big enough to spread them in a single layer so they will roast evenly.
8 medium potatoes, peeled and cut into 1" chunks
6 medium carrots, peeled and cut into 1" chunks
4 onions, peeled and cut into large chunks
1-2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 lb pork roast or chops, cut into 1" chunks
1 tbsp olive oil
1 tbsp butter
1 tbsp flour
1/2 cup light (10%) cream
1/2 cup milk
1 tbsp Dijon mustard
- Combine the potatoes, carrots and onions in a glass baking dish large enough to spread them in a single layer (I use a 9 x 13" pan). Drizzle olive oil over top and sprinkle with salt and pepper; turn to coat evenly.
- Roast vegetables at 425F for 30-45 minutes, or until golden brown on the outside and tender in the middle, stirring 2-3 times during cooking time.
- While vegetables are roasting, in a medium skillet, saute the pork in 1 tbsp olive oil until cooked through. Add butter and stir until melted, then add flour and stir until evenly coated with fat. Slowly add the cream, stirring to prevent lumps from forming. Add the milk and mustard and cook over medium-low heat until sauce is thickened (add more milk if it's too thick for your liking).
- When vegetables are done roasting, pour pork and sauce over top and stir until evenly combined.
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