Mustard Crusted Pork Loin with Gravy + Apricot Chutney



1 tsp SMAK DAB Mustard - Honey horseradish or Canadian Maple

Preheat the oven to 375°F and arrange the rack on the middle of the oven. 

Heat a large skillet on medium high heat and add oil. Lay pork flat and season all over generously with salt and pepper. When the oil is hot enough, sear on all sides until golden brown. Remove the pork from the heat and drain the fat. Place the pork back into the pan (fatty side up), and add ½ cup stock, whole garlic, and herb springs around the meat and roast in the oven for about 1½ hours. (adding a splash of water when needed so the pan doesn’t dry out)

Meanwhile, mix the grated garlic, chopped herbs, and mustard in a small bowl to make a thick paste.

Remove the meat from the oven and slather the fatty side of the meat with the garlic paste. Roast another 1 hour or until the meat registers 135°F at its thickest part. 

When the meat is cooked, remove from the pan and place on a serving platter to rest and tent with foil. Add the chicken stock to the pan and scrap up the brown bits from the bottom and smash the whole garlic. Reduce the sauce by about 1/2-1/4 and season with salt and pepper. When the sauce is reduced, swirl in cold butter and strain (if desired). Add 1 tsp of mustard to the gravy, and serve alongside the sliced pork with Peach Chutney. 


1 boneless pork roast (5-6 lbs) 

3 tbsp canola oil 

2 whole cloves garlic

1 small sprig of rosemary

4 whole springs of thyme 

4 cloves garlic, finely grated

1 tsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped

2 tbsp SMAK DAB Canadian Maple Mustard 

 2½ cups chicken stock

2 tsp butter, cold 

Carly Minish