4 lbs. pork loin, center cut, tied, and trimmed
1/2 - 3/4 c. dijon mustard
3/4 - 1 c. brown sugar
2 tbsp. peanut oil
2/3 c. plus 1 tbsp. bourbon, divided
2 c. beef stock
Salt to taste
Freshly ground pepper to taste
Bouquet garni of thyme, parsley, bay leaves, marjoram
1 tsp. arrowroot

Brush pork liberally with mustard. Roll pork in brown sugar. In heavy casserole or Dutch oven, heat oil. Brown meat on all sides, taking care that sugar does not burn. Sugar will caramelize. Coat meat with residue from casserole. Pour 1/3 cup bourbon over meat and flame it, shaking pan vigorously so alcohol will burn evenly when flame subsides. Add stock. Place sheet of parchment over meat and cover casserole. Bake in preheated 375 degree oven 45 minutes. Turn meat. Season with salt and pepper; add bouquet garni. Reduce heat to 350 degrees. Bake 45 to 50 minutes. Remove pork from casserole.

Strain liquid and skim carefully to remove all fat. Return liquid to casserole. Over medium heat, bring to boil. Add 1/3 cup bourbon and stir to deglaze. Cook until stock is reduced to 3/4 cup. Skim top. Sauce should be syrupy. Dissolve arrowroot in remaining 1 tablespoon bourbon. Add to sauce; let bubble gently to thicken. Remove strings from roast and serve with sauce.