2009 Château D'Argan, Bordeaux, France, Médoc

Pork roast with mustard and thyme

Ingredients

• Meaux-mustard Mayonnaise
  • 125 ml of light mayonnaise
  • 15 ml of Meaux mustard
  • 5 ml of lemon juice
  • 1 ml of Tabasco
• Pork roast
  • 60 ml of Dijon mustard
  • 15 ml of vegetable oil
  • 2 ts of freshly chopped thyme
  • ¼ ts of salt
  • ¼ ts of ground black pepper
  • 1 deboned pork loin, suited for roasting (app. 1 kg)

Preparation of the mayonnaise

Mix all ingredients in a small bowl, using a whisk, until you obtain a homogeneous blend. (You can prepare the mayonnaise in advance and keep covered. It saves up to 3 days in the refrigerator.)

Preparation of the roast

Combine, In a separate bowl, the Dijon mustard with the oil, thyme, salt and pepper. Cover the roast with a brush with the mustard mixture and cook the roast on all sides on a whim. Then place in a preheated oven at 160 °C for 1.5 to 2 hours.

Place the roast meat on a cutting board and cover it with aluminum foil, without pressing. Let stand for 10 minutes and then cut the meat into thin slices. Serve with the mayonnaise with Meaux-mustard and potatoes cooked in the oven. This dish combines well with cauliflower served with a light cheese sauce.

The Château Argan castle is situated on one of the highest points of the Médoc peninsula, in the municipality of Saint-Germain-d'Esteuil. Located between the Atlantic Ocean and the Gironde estuary, the property enjoys a microclimate and takes profit of the beautiful limestone-clay soils of the Medoc region.

This domaine is owned by the group RCR Vignobles & Châteaux, owning 23 castles and 550 hectares in the appellations Bergerac, Bordeaux, Bordeaux Supérieur, Côtes de Castillon, Cotes de Bourg, Montagne-Saint-Emilion, Saint-Georges, Saint-Émilion Grand Cru, Médoc, Margaux and Saint-Estèphe.

As they are very attentive to the protection of the environment, the group manages all of its properties according to the principle of rational control, which bans the use of chemicals.