1/4 cup plus 1 T unsalted butter, room temperature
4 1/2 lb boneless pork loin roast, rolled and tied
2 T flour
2 T dijon mustard
1 T dry mustard
3 T cracked black peppercorns
1 Twhole mustard seeds
2 t light brown sugar
2 t dried thyme, crumbled
Gravy -
1 1/2 c apple cider
3 T apple brandy
2 T flour
3/4 c chicken broth
1 T cider vinegar
1 t dijon mustard
salt and freshly ground pepper to taste
Instructions
Preheat oven to 475. Melt 1 T butter in heavy large skillet over medium high heat. Add roast and cook until brown, about 4 min per side. Transfer to roasting pan. Combine remaining 1/4 c 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. Continue cooking about 1 1/2 hours until done. Remove from pan, place on a warm platter and tent with foil. Drain and reserve drippings.
To prepare gravy, heat roasting pan over medium low heat. Add cider and boil until liquid is reduced to 3/4 cup, stirring to blend browned particles. Stir in apple brandy and boil 1 minute. Heat 2 T of the reserved drippings in saucepan over medium high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and broth. 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.
Originally Submitted
2/21/2010
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