Ingredients: |
Ingredients: Roast
¼ cup, plus 1 tablespoon unsalted butter, room temperature
4 ½ 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 ½ cups apple cider
3 tablespoons applejack
2 tablespoons all purpose flour
¾ cup chicken stock or canned broth
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
Salt
Pepper
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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 ¼ 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 ¾ 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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