Pork Roast with Peppercorn Mustard Crust and Cider Gravy - Recipe

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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.

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recipe reviews
Pork Roast with Peppercorn Mustard Crust and Cider Gravy

· Dec 23 · #20286

Linda (New York) says:

I am questioning what apple jack is, cereal? Thank you.

· Dec 23 · #20288

Cooks.com replies:

Hi Linda,

Apple jack is a liqueur sort of like brandy made from concentrating hard cider.

Happy Holidays!

-- CM

· Dec 22 · #88700

Rob Herman (Tennessee) says:

This recipe has been in our family for years and is served every Thanksgiving or Christmas. All our company has raved over it and my children would not consider it a holiday without it. The pepper crust is to die for. I must admit I don't use the gravy. Though it is good. I use another pork gravy made from currents and current jelly that goes well with the mustard and pepper.

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