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1
Mustard applesauce-in a small serving bowl, stir together the applesauce and mustard until blended.
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2
Cover and refrigerate until serving.
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3
Mustard coating-in a small bowl, stir together all the ingredients until well blended.
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4
Preheat oven to 375.
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5
Place the roast on a rack in a shallow roasting pan.
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6
Wearing disposable rubber gloves, spread the mustard coating evenly over the roast.
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7
Roast the pork for 1 1/4 to 1 1/2 hours, or until an instant-read thermometer inserted into the center of the pork reads 140.
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8
Transfer the roast to a carving board, cover with foil, and let rest for at least 10 minutes.
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9
Place the roasting pan on the top of the stove.
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10
While the roast is resting, make the Cognac Sauce-add the cognac and broth to the roasting pan and turn on the heat to high.
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11
Bring to a boil and deglaze the pan by scraping up the brown bits.
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12
Boil for about 3 minutes, or until the alcohol has evaporated and the liquid is slightly reduced.
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13
Whisk in the creme fraiche and mustard, bring to a boil, and cook for about 2 minutes, or until slightly thickened.
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14
Season with pepper and whisk well.
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15
Taste and adjust the seasonings.
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16
Just before serving, strain the sauce into a gravy boat or a serving bowl.
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17
Remove the string from around the loin and slice the pork.
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18
Arrange the slices on a platter and spoon some of the Cognac sauce on top.
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19
Garnish with parsley.
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20
Serve with the remaining Cognac sauce and the applesauce on the side.
