Pork Roast With Peppercorn-Mustard Crust And Cider Gravy Recipe

Name: Pork Roast With Peppercorn-Mustard Crust And Cider Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, plus; 1 tablespoon butter, room temperature; 1 tablespoon cracked white peppercorns; 4 1/2 lbs boneless pork loin roast, rolled and tied; 1 tablespoon whole mustard seeds; 2 tablespoons all-purpose flour; 2 teaspoons golden brown sugar; 2 tablespoons Dijon mustard; 2 teaspoons dried thyme, crumbled; 1 tablespoon cracked black peppercorns; 1 tablespoon cracked dried green peppercorn; Cider Gravy; 1 1/2 cups apple cider; 3 tablespoons apple jack; 1 tablespoon all-purpose flour; 3/4 cup chicken broth; 1 tablespoon cider vinegar; 1 teaspoon Dijon mustard; salt and pepper

Servings: persons

1/4 cup butter, plus
1 tablespoon butter, room temperature
1 tablespoon cracked white peppercorns
4 1/2 lbs boneless pork loin roast, rolled and tied
1 tablespoon whole mustard seeds
2 tablespoons all-purpose flour
2 teaspoons golden brown sugar
2 tablespoons Dijon mustard
2 teaspoons dried thyme, crumbled
1 tablespoon cracked black peppercorns
1 tablespoon cracked dried green peppercorn
Cider Gravy
1 1/2 cups apple cider
3 tablespoons apple jack
1 tablespoon all-purpose flour
3/4 cup chicken broth
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and pepper

1
For Pork Roast: Position rack in lowest third of oven and preheat to 475u00b0F Add 1 tablespoon butter to a heavy large skillet over medium-high heat and roast and cook until brown, about 4 minutes per side. Remove from skillet. Cool 10 minutes. Transfer to roasting pan.
2
Combine remaining 1/4 cup butter with mustard seeds, flour, sugar, mustard, thyme, and peppercorns in bowl. Spread paste oven top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees.
3
Continue cooking about 1 hour 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.
4
For Cider 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.
5
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 vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.

1554

kcal

Calories

Fat

Carbs

154

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup butter, plus, 1 tablespoon butter, room temperature, 1 tablespoon cracked white peppercorns, 4 1/2 lbs boneless pork loin roast, rolled and tied, and more.

Yes, Pork Roast With Peppercorn-Mustard Crust And Cider Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Roast With Peppercorn-Mustard Crust And Cider Gravy

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