Recipe by sugarpea
The fragrance of this pork roasting will turn your kitchen into a great appetizer. The roast gets smeared with a paste of mustard and thyme. I have also made this with the mustard paste and bay leaves, so choose your own favorite if you're not fond of thyme. Cook time will vary.
Top Review by Aroostook
This was excellent! Used fresh thyme and a great locally produced mustard. Freshly ground pepper is a must! Served this with some tiny new potatoes with turnip as a side. Cranberry jelly, too. What a great flavor combination!! Thanks so much for posting. This Sunday roast was a treat!! =)
- 5 lbs pork loin roast, with the bone
- 1 tablespoon coarse grain mustard
- 1 tablespoon minced fresh thyme or 1 1⁄2 teaspoons dried thyme
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- butter, as needed
- 2 tablespoons flour, more as needed
- 2 cups chicken stock or 2 cups beef stock
Directions See How It's Made
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.