Peasant-style pork roast

Ingredients

• 4 slicespork tenderloin
• 1 clovegarlic
• 45 ml (3 tablespoons)oil
• 15 ml (1 tablespoon)chopped parsley
• 10 ml (2 teaspoons)mustard
• to tastesalt
• to tasteblack pepper
• 15 g (1 tablespoon)lard

Instructions

1. 1

   Brown the pork

   Heat the lard in a saucepan with the 4 pork slices. Leave the pan uncovered and brown the meat for 12 minutes on each side.

2. 2

   Simmer gently

   Lower the heat and let the pork simmer gently for about 20 minutes.

3. 3

   Mix the sauce

   On a warmed plate, finely chop the garlic into the oil, then stir in the mustard, salt, pepper and chopped parsley. Pour the sauce onto the plate, add the pork slices and turn them in the sauce. Keep the plate warm on the hob.

4. 4

   Finish the pork

   Remove the fat from the saucepan and add about 3–4 tablespoons of warm water. Pour this over the pork slices.

What is peasant-style pork roast?

This Romanian-style preparation centres on pork browned in lard, then gently simmered and served with a punchy garlic, mustard and parsley sauce. The method is simple, relying on a hot pan and a brief finish with warm water to bring the cooking juices to the plate.

Here, the sauce is mixed separately rather than cooked down in the pan, so its fresh garlic and parsley flavours stay distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 22g protein, 1g carbs, 20g fat.

The pork supplies most of the protein, while the oil and lard account for much of the fat and energy. There are few carbohydrates in the listed ingredients; serve the pork with vegetables and a measured portion of potatoes or bread to make a balanced plate.

Choosing the pork

Pork tenderloin: the recipe calls for four slices, without specifying their thickness or weight. Try to use slices of similar thickness so they cook at roughly the same pace.

Lard: this is used to brown the meat and gives the pan its cooking fat. Keep the pan uncovered while browning, as the method directs.

Getting the sauce right

Garlic and oil: finely chop the garlic on the warmed plate, then combine it with the oil. A warm plate helps keep the finished pork and sauce warm as you serve.

Mustard and herbs: stir in the mustard, parsley, salt and pepper before adding the meat. Turn each slice in the sauce so it is coated on both sides.

Managing the cooking

Browning: give the pork 12 minutes on each side in the uncovered pan, as specified. Reduce the heat afterwards and simmer gently for about 20 minutes.

Finishing: after the pork is turned in the sauce, remove the fat from the saucepan and add 3–4 tablespoons of warm water. Pour it over the meat to finish the dish.

Checking for doneness

Even slices: the recipe gives cooking times rather than a visual doneness test, so slice thickness will affect how the timing works in your pan. Keep the simmer gentle once the pork has browned.

Warm finish: keep the sauced pork on the warmed plate while you prepare the pan liquid. Serve it promptly after pouring the warm water over the slices.

What to serve with it

Potatoes: boiled or roasted potatoes make a simple side that works well with the garlic-mustard sauce. Spoon any sauce from the plate over them.

Vegetables: serve with green beans, cabbage or a crisp salad for a fresh contrast to the rich pork and cooking fat.

Recipe notes & tips

• Use pork slices of similar thickness to help them cook evenly.
• Keep the pan uncovered while browning, as directed.
• Reduce the heat after browning so the pork simmers rather than cooks at a rolling boil.
• Warm the serving plate before mixing the sauce on it.
• Turn both sides of each pork slice through the sauce before keeping the plate warm.
• Measure the warm water into the pan after removing the excess fat.

Variations

• Add lemon: serve with a little lemon juice for a brighter finish.
• Use smoked paprika: mix a pinch into the mustard sauce for a smoky note.
• Change the herbs: replace some of the parsley with chopped dill.
• Make it sharper: use a stronger mustard for a more pronounced sauce.
• Add onions: brown sliced onions in the pan alongside the pork.

Common mistakes to avoid

• Crowding the pan: the slices may brown unevenly; use a pan that fits them comfortably.
• Covering the pan: the recipe calls for uncovered browning, so leave the lid off.
• Using high heat throughout: lower the heat after browning for the gentle simmer.
• Skipping the plate warming: warm the plate so the pork and sauce stay hot while finishing.
• Adding cold water: use warm water for the pan finish, as the method specifies.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat gently in a pan until steaming hot, adding a splash of water if the sauce needs loosening.

Frequently asked questions