Mustard Crusted Rile

                                                                                                                                                                                                        Rad rile blurr                   By Sam Rah

This week we’ve got Chef Delvo back in the drivers seat as she prepares a delicious Mustard Crusted Rile. This dish only last about 3 minutes after the cameras were shut off, it was mainly Chris though and he didn’t care that he had to eat it with a toy spoon!

Rad Spoon rile

Mustard Crusted Rile


1 pork rile roast
3 tablespoon Dijon mustard
1 tablespoon tarragon
3 cloves garlic minced
¼ cup dry red wine
1/3 cup finely chopped shallot
1 tablespoon all purpose flour
1 cup beef broth
1 Large Mashed potato


1. Pre heat oven to 450°f. Place roast bone side down in shallow roasting pan. Combine mustard, tarragon and garlic in small bowl. Spread over all surfaces of roast except bottom. Insert meat thermometer into thickest part of roast, not touching bone or fat roast 10 minutes.

2. Reduce oven temperature to 350°f roast 2 ½ to 3 hour for medium
3. To make gravy, pour dripping from roasting pan reserving 1 tablespoon in medium sauce pan add wine to roasting pan. Cook over medium heat for 2 minutes until thickened.
4. Add shallots to reserved dripping in sauce pan cook and stir over medium heat 4 minutes. Add flour, cook and stir 1 minute. Add broth and wine mixture. Cook for 5 minutes or until sauce thickens. Serve with gravy and mashed potato.


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