One of the most popular requests we get for our interactive dinner parties is our Mustard Seed and Sour Dough Crusted Pork with Jagermeister Pan Jus.

What we like about this recipe is all the tasty elements. Wonderful sour dough bread from City Café Bakery (you can buy a loaf of day old, blitz it in your food processor and keep frozen in a Ziploc bag to have fresh bread crumbs for whenever you want to make the roast); Kozlik’s ‘Triple Crunch’ Mustard –  it has great flavour and texture; lots of fresh herbs; and boneless Ontario pork loin.

This is a great recipe to make ahead of time so that you can enjoy your company at a dinner party or play a game with your family before a Sunday dinner.

Mustard Seed and Sour Dough Crusted Pork with Jagermeister Pan Jus Serves 8

• 1 tbsp Dijon
• 3 tbsp Grainy Dijon (we like Kozlik’s Triple Crunch) mustard, and as needed
• ½ bunch flat leaf parsley, finely chopped
• ¼ cup each chopped fresh thyme and rosemary
• 2 cloves garlic, minced
• 2 shallots, finely chopped
• 3 cups fresh sour dough bread crumbs
• ¼ cup olive oil
• Kosher salt (about ½ tsp) and pepper, to taste
• 3 lb boneless pork loin
• 1 shallot, minced
• 1 shot of Jagermeister
• 1 cup chicken stock
• 2 tbsp unsalted butter

Mix together mustards, set aside;

Mix together parsley, garlic, shallot, bread crumbs and olive oil. The crumb mixture should be quite moist.  Season to taste with kosher salt and fresh ground pepper;

Butterfly pork loin. Make a horizontal slice about 1 inch from the top of the roast, but not slicing it off completely. Open this ‘top’ like a book, then make another slice, about 1 inch below this one, towards the opposite side, again not slicing all the way through the roast. The roast should now open up flat;

Spread first with mustard mixture, and then press on ¾ of the bread crumb mixture;

Roll up the roast (opposite way you sliced it). Using butcher’s twine, tie the roast in 1 inch intervals in tight knots. Coat with more mustard and cover with remaining bread crumb mixture;

Roast pork in a large, oven-proof fry-pan at 375°F for 15 minutes, then turn oven down to 350°F until the meat thermometer reads 140°F;

Remove from oven and allow to rest on a cutting board, covered, for 15 minutes;

In the same fry-pan over medium heat add shallots and stir with a wooden spoon;

Add Jagermeister (watch out!) and scrape up any brown bits;

Add chicken stock and continue to scrape and reduce until slightly thickened;

Remove from heat and whisk in butter;

Remove butcher’s twine and slice and drizzle sauce over top.