Shelly's Recipe

PORK LOIN ROAST

Category: Roasts/Tenderloins - Pork

1/4 cup + 1 tbsp unsalted butter, room temp.
1 (41/2 oz) boneless pork loin roast, rolled & tied
2 tbsp flour
2 tbsp Dijon mustard
1 tbsp dry mustard
1 tbsp cracked black peppercorns
1 tbsp cracked dried green peppercorns
1 tbsp cracked white peppercorns
1 tbsp whole mustard seeds
2 tsp golden brown sugar
2 tsp dried thyme, crumbled

Gravy:
1-1/2 cup apple cider
3 tbsp apple jack
2 tbsp flour
3/4 cup chicken stock or canned broth
1 tbsp cider vinegar
1 tsp Dijon mustard
Salt & pepper

Position rack in lowest third o and preheat to 475. Melt 1 tbsp butter in heavy large skillet over medium high heat. Add roast and cook until brown, about 4 minutes per side. Remove from skillet. Cool 10 minutes. Transfer to roasting pan.

Combine remaining 1/4 cup butter with flour, mustards, peppercorns, mustard seeds, sugar and thyme in bowl. Spread paste over top and sides of roast. Roast 30 minutes. Reduce heat to 325. Continue cooking about 1 hour 20 minutes for medium. Transfer roast to cutting board and tent with foil.

Transfer 2 tbsp drippings in pan to heavy small saucepan; discard remaining drippings. For Gravy: Heat roasting pan over medium low heat. Add cider and boil until liquid is reduced to 3/4 cup, scraping up any browned bits, about 8 minutes. Stir in apple jack; boil 1 minute. Heat drippings in saucepan over medium high heat. Add flour and stir 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. 6 servings.