Roast Pork And Thyme Pan Gravy

1. 1

   Preheat oven to 400u00b0.

2. 2

   Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.

3. 3

   Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325u00b0 and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140u00b0; remove to cutting board and let set.

4. 4

   Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.

5. 5

   Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.

6. 6

   Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.

* Per serving · 4 servings · Values may vary.