Pork Roast With Green Peppercorn Crust

Submitted by Hag chef

"Lean pork loin stays juicy and flavourful under a spicy crust and pan drippings become an apple cider sauce."

 

• Ready In: 1hr 35mins
• Ingredients: 16
• Serves: 8

ingredients

• 4 lbs boneless pork loin roast
• 1⁄4 cup butter, softened
• 1⁄4 cup flour
• 1⁄4 cup Dijon mustard
• 2 tablespoons mustard seeds
• 2 tablespoons dried mustard
• 2 tablespoons green peppercorns, coarsley ground
• 2 tablespoons black peppercorns, coarsley ground
• 1 tablespoon sugar
• 1 tablespoon dried thyme

• Sauce

• 1⁄4 cup flour
• 2 1⁄2 cups apple cider or 2 1/2 cups apple juice
• 1 1⁄2 teaspoons cider vinegar
• 1 1⁄2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 1⁄2 teaspoon salt

directions

1. Preheat oven to 325.
2. Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
3. Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast. (Allow the meat to cool slightly, before adding the peppercorn paste. It makes it easier to apply.)
4. Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
5. Place the roast on a cutting board.
6. Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
7. Serve sauce drizzled over slices of the roast.