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1
Preheat the oven to 350F.
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2
With a sharp knife, make deep slits all over the meat and insert the garlic slivers, as deep as possible, into the slits.
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3
Rub the meat with salt and pepper.
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4
Melt 2 tablespoons of the butter in a large casserole over medium heat.
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5
Add the meat and brown it on all sides.
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6
Off the heat, spread the mustard over the meat with a spatula.
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7
Add the onions, Italian pepper, tomatoes, celery, and stock to the casserole.
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8
Sprinkle the meat and vegetables with 1/2 teaspoon of the paprika and roast for 1 3/4 hours, turning the meat, and basting with the pan juices from time to time.
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9
Prick the meat with a skewer, if the juices run clear, the meat is done.
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10
While the meat is roasting, melt 2 tablespoons butter in a small skillet over medium heat.
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11
Add the mushrooms and saute, stirring occasionally, until the mushrooms throw off and reabsorb their liquid, about 12 minutes.
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12
remove from the heat and reserve.
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13
Remove the roast from the casserole, place on a cutting board, and cover with aluminum foil.
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14
Strain the pan juices and skim off the fat.
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15
Return one-third of the roasted vegetables to the pan juices.
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16
Puree another one-third in a food mill or push through a fine sieve.
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17
Add the puree to the pan juices.
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18
Discard the rest of the vegetables.
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19
Melt the remaining 1 tablespoon butter in a small heavy saucepan over medium heat.
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20
Sprinkle in the flour and stir for 2 minutes.
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21
Whisk in the pan juices.
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22
Add the wine, lemon juice, minced garlic, thyme, parsley and additional salt and pepper, if desired.
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23
Bring to a boil, then reduce the heat to low and simmer, covered, for another 10 minutes.
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24
Stir in the mushrooms and the remaining paprika and simmer for 5 minutes more.
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25
Carve the pork into thin slices and arrange on a serving platter.
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26
Pass the sauce separately in a sauce boat.
