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ROASTED PORK LOIN AU MUTARD

This pork roast is quickly prepaired and requires only a few minutes of work after it is roasted before serving with its delicate Sauce Mutard. With the excessive leaness of most pork today, be carefull to buy a roast that the butcher guarantees will be moist and tender. We like to buy the bone-in kind and then cut up to four thick rib chops from the large end to stuff and bake at a later time.





List of Ingredients



• 1 ea. Pork loin roast, 4 to 6 pounds, bone-in or boneless.
  
• 2 T. Sweet (unsalted) butter at room temperature.
  
• 1 T. Powdered onion.
  
• 2 t. Powdered garlic.
  
• 1 t. Paprika.
  
• 1/2 t. Dried sage.
  
• 1/2 t. Freshly ground (fine) black pepper.
  
• 2 t. Dried, finely crushed celery leaves.
  
• 2 t. Powdered yellow mustard.
  
• 1 C. Sour cream.
  
• 1 T. Wondra instant flour.
  
• 1/2 C. Canned, evaporated milk.
  






Instructions



1. Mix all but the last three of the ingredients together in a small bowl and set aside.
   
2. Preheat the oven to 350 F., positioning a rack in the lower third of it.
   
3. Thoroughly wash the pork roast under cold running and filtered water to remove any loose meat or cuttings and pat dry with a paper towel.
   
4. If you bought a bone-in roast and want to cut off some chops, do so now. Cut a stuffing pocket in each one and freeze in a plastic freezer bag.
   
5. Layout a sheet of heavy-duty aluminum foil large enough to completely wrap the roast.
   
6. Place the roast in the center of the foil, rib-side-up, and coat that side with 1/4 of the butter mixture.
   
7. Turn the roast rib-side-down and coat the rest of the roast and its ends with the rest of the butter.
   
8. Bring the foil up from the back and front of the roast and fold a double seam along its top length from the left to the right end.
   
9. Flatten the ends of the foil and roll them in towards the end of the roast. Be certain that the foil pack is tightly sealed.
   
10. Place the foil-wrapped roast in a shallow baking pan, rib-side-down, and place in the oven. Roast until an instant meat thermometer reads an internal temperature of 135 F.
    
11. Remove the roast from the oven and let it sit in its pan for 15 to 20 minutes.
    
12. Carefully open the top seam of the cooking foil, use a pastry brush to sweep any spices into the roast's juices and remove the roast to cutting board. Cover it with clean foil.
    
13. Pour the juices from the cooking foil into a grease separator cup and place it in the freezer while you prepare the roast for serving.
    
14. For a bone-in roast, turn the roast upsidedown, carefuly slice the ribs away from the bottom of the roast, and transfer to a serving plate. A boneless roast can go directly to its serving plate. Cover and place in a warm oven to hold until the gravy is made.
    
15. Spoon about 1/2 of the fat from the top of the separator cup and discard. Pour the remains of the fat and juices into a one quart saucepan.
    
16. Place the saucepan over medium heat until the juices just start to simmer, then reduce the heat to low. Stirring constantly, add enough flour to get a moderately thick mixture.
    
17. Continuing to stir, slowly add the canned milk and then whisk in the sour cream until a smooth, creamy sauce is achieved. Transfer to a heated gravy boat to serve.
    
18. Uncover the roast and take to the table to carve into thin slices with a spoonfull of sauce over each slice.
    






Final Comments


After finishing the sauce, you may want to adjust the mustard flavor by adding in extra prepared yellow mustard. But remember, its taste is supposed to be very mild. You may also add a little salt or pepper to taste, but DO NOT salt the roast before cooking.