Pork Roast With Peppercorn-Mustard Crust and Cider Gravy
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We serve this with the leek strudel and finish with pumpkin bread pudding with caramel sauce for an elegant autumn dinner.
- Ready In:
- 1hr 10mins
- 1⁄4 cup butter, plus
- 1 tablespoon butter, room temperature
- 1 tablespoon cracked white peppercorns
- 4 1⁄2 lbs boneless pork loin roast, rolled and tied
- 1 tablespoon whole mustard seeds
- 2 tablespoons all-purpose flour
- 2 teaspoons golden brown sugar
- 2 tablespoons Dijon mustard
- 2 teaspoons dried thyme, crumbled
- 1 tablespoon cracked black peppercorns
- 1 tablespoon cracked dried green peppercorn
- 1 1⁄2 cups apple cider
- 3 tablespoons apple jack
- 1 tablespoon all-purpose flour
- 3⁄4 cup chicken broth
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- salt and pepper
- For Pork Roast: Position rack in lowest third of oven and preheat to 475°F Add 1 tablespoon butter to a heavy large skillet over medium-high heat and 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 mustard seeds, flour, sugar, mustard, thyme, and peppercorns in bowl. Spread paste oven top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees.
- Continue cooking about 1 hour 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.
- For Cider 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 vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.
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