Pork Roast with Dijon Mustard Sauce

This is so easy to make and clean-up is super simple because this is a sheet-pan supper! You simply dump everything on a sheet pan, cook, and dinner is ready!!

• 1 pound of carrots, cut into pieces

• ½ red onion, cut into chunks

• 10-12 radishes, cut into ½’s or ¼’s

• 1 pork roast, 1-1 ½ pounds

• 1 cup of chicken broth or stock

• 2 tablespoons butter

• 1 tablespoon of minced fresh tarragon

• 2 heaping teaspoons Dijon mustard

• Salt and pepper

• Olive oil

1. Preheat the oven to 425 degrees.

2. Add 1 tablespoon of olive oil to a skillet. When it is very hot, sear the pork roast, on all sides, over medium-high heat.

3. While the pork is searing, toss the carrots, onions, and radishes in 1 tablespoon of oil, salt, and pepper, and spread them evenly on a sheet pan.

4. When the pork is brown on all sides, move it to the sheet-pan with the vegetables and roast in the preheated oven until the meat is cooked to your desired doneness. Use a thermometer to test.

5. Return the skillet to medium, add the chicken stock, and scrape up all the browned bits in the pan. Add salt and pepper to taste. Cook until it reduces by about ½.

6. Turn off the heat and whisk in 2 tablespoons of butter and 2 teaspoons of dijon. Whisk until smooth. Add ½ of the tarragon.

7. When the pork and vegetables are cooked, move them to a serving platter, top with the sauce and sprinkle on the remaining tarragon.

Until I made this recipe I had never eaten a cooked radish. For me, radishes have always been a tasty treat added to a salad or pickled and added to a taco. If you’ve never eaten them, give them a try in this recipe! They are a wonderfully unique flavor that adds crunch and interest to a meal!