Peppercorn Pork Roast

Yield:

10 servings

Recipe from


Ingredients

1 tablespoon butter or margarine
1 (4 1/2-pound) rolled boneless pork loin roast
1 tablespoon mustard seeds
1 tablespoon cracked black peppercorns
1 tablespoon green peppercorns
1 tablespoon white peppercorns
2 tablespoons all-purpose flour
1 tablespoon dry mustard
2 teaspoons dried thyme
1 teaspoon brown sugar
1/4 cup butter, softened
2 tablespoons Dijon mustard
1 tablespoon all-purpose flour
1 1/2 cups apple cider, divided
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3 tablespoons apple brandy
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish: fresh herb sprigs

Preparation

Melt 1 tablespoon butter in a heavy skillet over medium-high heat; add roast, and brown on all sides. Place in a roasting pan, and cool slightly.

Combine mustard seeds and next 3 ingredients in a heavy-duty zip-top plastic bag; seal. Crush spices with a meat mallet or rolling pin.

Combine crushed spices, 2 tablespoons flour, and next 3 ingredients; stir in 1/4 cup butter and 2 tablespoons Dijon mustard. Spread on top and sides of roast.

Bake at 475° for 20 minutes; reduce heat to 325°. Loosely cover with aluminum foil, and bake 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 160°. Remove roast from pan, reserving 2 tablespoons drippings; keep warm.

Combine reserved drippings, 1 tablespoon flour, 2 tablespoons apple cider, cider vinegar, and 1 teaspoon Dijon mustard; set aside.

Bring remaining apple cider to a boil in a saucepan over medium-high heat; boil 8 minutes or until reduced to 3/4 cup. Stir in brandy; boil 1 minute.

Whisk in flour mixture, salt, and pepper; cook over medium-high heat until thickened. Serve with roast. Garnish, if desired.

Note:

November 1997