Roast pork with onions and mustard (Varensgebraad met zilveruitjes en mosterd / Noix de porc braisee aux oignons) from The Taste of Belgium (page 173) by Ruth Van Waerebeek

  • thyme
  • tarragon vinegar
  • Show all ingredients...

  • EYB Comments

    Can substitute pork shoulder or fresh ham for pork loin, Dijon mustard or grainy country mustard for Tierenteyn mustard, shallots for pearl onions, dried thyme for thyme, and red wine vinegar for tarragon vinegar.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rosemary roasted potatoes (Geroosterde aardappeltjes met rozemarijn / Pommes de terre rôties au romarin); Baked apples filled with berries (Gevulde appels met veenbessen in de oven / Pommes aux airelles au four); Mashed potatoes with winter vegetables (Winterstoemp met Savooikool / Stoemp aux legumes d'hiver)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pork shoulder or fresh ham for pork loin, Dijon mustard or grainy country mustard for Tierenteyn mustard, shallots for pearl onions, dried thyme for thyme, and red wine vinegar for tarragon vinegar.

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