Pork Loin Roast | Pork Loin Roast Recipes | Pork Loin Roast Recipe
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Pork Loin Roast
1/4 c. + 1 tbsp. unsalted butter, room temp.1 (4-1/2 oz.) boneless pork loin roast, rolled & tied2 tbsp. all purpose flour2 tbsp. Dijon mustard1 tbsp. dry mustard1 tbsp. cracked black peppercorns1 tbsp. cracked dried green peppercorns1 tbsp. cracked white peppercorns1 tbsp. whole mustard seeds2 tsp. golden brown sugar2 tsp. dried thyme, crumbledGRAVY:1-1/2 c. apple cider3 tbsp. apple jack2 tbsp. all purpose flour3/4 c. chicken stock or canned broth1 tbsp. cider vinegar1 tsp. Dijon mustardSalt & pepper
Position rack in lowest third of oven and preheat to 475 degrees. 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. Continue cooking about 1 hour 20 minutes for medium. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings. For 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. 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. 6 servings. .