Roast Loin of Pork With Mustard Crust
- Ready In:
- 2hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
Mustard Applesauce
- 2 cups favorite applesauce
- 2 teaspoons Dijon mustard
-
Mustard Coating
- 1⁄2 cup Dijon mustard
- 2 tablespoons mustard seeds
- 1 teaspoon dried thyme
- 1 teaspoon seasoning salt (Seriously Simple Seasoning Salt)
- fresh ground black pepper
- 2 tablespoons olive oil
-
Pork
- 1 (3 1/2 lb) pork loin roast, tied
-
Cognac Sauce
- 1⁄2 cup cognac
- 1 cup chicken broth
- 3 tablespoons creme fraiche
- 1 tablespoon Dijon mustard
- coarsely ground white pepper, a pinch
-
Finish
- 2 tablespoons finely chopped fresh parsley
directions
- Mustard applesauce-in a small serving bowl, stir together the applesauce and mustard until blended.
- Cover and refrigerate until serving.
- Mustard coating-in a small bowl, stir together all the ingredients until well blended.
- Preheat oven to 375°.
- Place the roast on a rack in a shallow roasting pan.
- Wearing disposable rubber gloves, spread the mustard coating evenly over the roast.
- 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°.
- Transfer the roast to a carving board, cover with foil, and let rest for at least 10 minutes.
- Place the roasting pan on the top of the stove.
- 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.
- Bring to a boil and deglaze the pan by scraping up the brown bits.
- Boil for about 3 minutes, or until the alcohol has evaporated and the liquid is slightly reduced.
- Whisk in the creme fraiche and mustard, bring to a boil, and cook for about 2 minutes, or until slightly thickened.
- Season with pepper and whisk well.
- Taste and adjust the seasonings.
- Just before serving, strain the sauce into a gravy boat or a serving bowl.
- Remove the string from around the loin and slice the pork.
- Arrange the slices on a platter and spoon some of the Cognac sauce on top.
- Garnish with parsley.
- Serve with the remaining Cognac sauce and the applesauce on the side.
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