PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY

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PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY image

Categories     Beef

Yield 6 servings

Number Of Ingredients 17

1/4 cup plus 1 tablespoon unsalted butter room temperature
1 4 1/2 pound boneless pork loin roast rolled and tied
2 tablespoons all purpose flour
2 tablespoons dijon mustard
1 tablespoon cracked dried green peppercorns
1 tablespoons cracked 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 apllejack
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 lower third oven and preheat oven to 475 degrees. Melt 1 tablespoon butter in heavy 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, mustard, peppercorns, mustard seeds sugar and thyme in bowl. Spread paste over top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees. Continue cooking about 1 hour 20 minutes for medium. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan discard remaing 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

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