PORK ROAST WITH PEPPERCORN MUSTARD AND CIDER GRAVY

PORK ROAST WITH PEPPERCORN MUSTARD AND CIDER GRAVY image

Yield 6 servings

Number Of Ingredients 18

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1/4 cup plus 1 tablespoon unsalted butter room temperture
1 4 1/2 pound boneless pork loin roast, rolled and tied
2 tablespoons all purpose flour
2 tablespoons dijon mustard
1 tablespoon dry mustard
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme crumbled
Gravy
1 1/2 cups apple cider
3 tablespoons applejack
2 tablespoons all purpose flour
3/4 cup chicken stock or canned broth
1 tablespoon cider vinegar
1 teaspoon dijon mustard
salt and pepper

Steps:

Position rack in lowest third of oven and preheat to 475 degrees. Melt 1 tablespoon 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 to cover top and sides of roast. Roast 30 minutes. Reduced heat to 125 degrees continue cooking about 1 hour and 20 minutes for medium. Transfer roast to cutting board and tent in foil. Transfer 2 tablespoons 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 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 cider vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.