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Pork Roast with Peppercorn-Mustard Crust




Source of Recipe


Internet


List of Ingredients




/4 cup plus Tbsp butter, room temperature
1 Tbsp cracked white peppercorn
1 4 1/2 lb boneless pork loin roast rolled and tied
1 Tbsp whole mustard seeds
2 Tbsp all purpose flour
2 tsp golden brown sugar
2 Tbsp Dijon mustard
2 tsp dried thyme, crumbled
1 Tbsp cracked black peppercorns
1 Tbsp cracked dried green peppercorns

Position rack in lowest third of oven and preheat to 475 degrees. Add 1 Tbsp butter to a heavy large skillet over medium-high heat and 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, mustard, peppercorns, mustard seeds, sugar and thyme in bowl. Spread paste oven top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees.

Continue cooking about 1 hour 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 Tbsp drippings in pan to heavy small saucepan; discard remaining drippings.

Cider Gravy

1 1/2 cup apple cider
3/4 cup chicken broth
3 Tbsp apple jack
1 Tbsp cider vinegar
1 Tbsp all purpose flour
1 tsp Dijon mustard
Salt and pepper

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 applejack, 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 vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.


Recipe