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Roast Pork with Peppercorns Recipe

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This recipe for Roast Pork with Peppercorns, by , is from The Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathryn Smith
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Roast
cup, plus 1 tablespoon unsalted butter, room temperature
4 lb boneless pork loin roast, rolled & tied
2 tablespoons all purpose flour
2 tablespoons Dijon mustard
1 tablespoon each cracked black, green and white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme, crumbled

Gravy
1 cups apple cider
3 tablespoons applejack
2 tablespoons all purpose flour
cup chicken stock or canned broth
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
Salt
Pepper

Directions:
Directions:
Roast
Position Roasting Rack in lowest one-third of oven and preheat to 475 degrees.
Melt 1 tablespoon butter in large heavy skillet over medium-high heat. Add roast and cook until brown, about 4 minutes per side. Remove from skillet, cook for 10 minutes, transfer to roasting pan. Combine remaining cup butter with flour, mustard, peppercorns, mustard seeds, sugar and thyme in bowl. Spread paste over top and sides of roast. Roast for 30 minutes, reduce heat to 325 and continue cooking about 1 1/3 hour for medium. Transfer roast to cutting board and tent with foil, transfer 2 tablespoons pan drippings to small heavy saucepan, discard remaining drippings.

Gravy
Heat roasting pan over medium-low heat, add cider and boil until liquid is reduced to cup, scraping up any browned bits, about 8 minutes. Stir in applejack, boil for 1 minute. Heat drippings in saucepan over medium-high heat. Add flour and sir until golden brown, about 2 minutes. Whisk in cider mixture and stock. Simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat. Mix in cider vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.

 

 

 

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