For 6 people
For 6 people
Preheat the oven to 180°C; season the pork roast with salt and pepper.
Sear the roast in a casserole with a little oil; add shallots and garlic.
Deglaze with white wine; add a little stock, Dijon mustard and tarragon sprigs.
Roast 70–75 minutes, basting occasionally, until cooked through.
Rest 10 minutes; slice and finish the sauce if needed.
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