April 11, 2010

PORK ROAST WITH PEPPERCORN MUSTARD CRUST AND CIDER GRAVY


 
1/4 c. + 1 tbsp. unsalted butter, room temp.
1 (4 1/2 oz.) boneless pork loin roast, rolled & tied
2 tbsp. all purpose 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 c. apple cider
3 tbsp. apple jack
2 tbsp. all purpose flour
3/4 c. chicken stock or canned broth
1 tbsp. cider vinegar
1 tsp. Dijon mustard
Salt & pepper
 
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 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 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.
found on: cooks.com

No comments: