Pork Roast with Peppercorn-Mustard Crust and Cider Gravy

from Bon Appetit, October, 1990

1/4 cup plus 1 tablespoon unsalted butter, room temperature
1 4 1/2-pound boneless pork loin roast, rolled and tied
2 tablespoons all pupose flour
2 tablespoons Dijon mustard
1 tablespoon dry mustard
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried green peppercorns
1 tablespoon cracked white peppercorns
1 tablespoon whole mustard seeds
2 teaspoons golden brown sugar
2 teaspoons dried thyme, crumbled

1 1/2 cups apple cider
3 tablespoons applejack
2 tablespoons all purpose flour
3/4 cup chicken stock or canned broth
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
Salt and pepper

Position rack in lowest third of oven and preheat to 475 degrees F. 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 F. Continue cooking about 1 hour 20 minutes for medium.

Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings to heavy small pan; discard remaining drippings.

For gravy: Heat roasting pan over medium-low heaet. Add cider and boil until liquid is reduced to 3/4 cup, scraping up any browned bits, about 8 minutes. Stir in applejack; 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.

Serves 6.

Last modified: 2002 Aug 18 -- JHH
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