Roast Loin of Pork With Mustard Crust |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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In' Seriously Simple Holidays' by Diane Rossen Worthington Ingredients:
2 cups favorite applesauce |
2 teaspoons dijon mustard |
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 |
1 (3 1/2 lb) pork loin roast, tied |
1/2 cup cognac |
1 cup chicken broth |
3 tablespoons creme fraiche |
1 tablespoon dijon mustard |
coarsely ground white pepper, a pinch |
2 tablespoons finely chopped fresh parsley |
Directions:
1. Mustard applesauce-in a small serving bowl, stir together the applesauce and mustard until blended.
2. Cover and refrigerate until serving.
3. Mustard coating-in a small bowl, stir together all the ingredients until well blended.
4. Preheat oven to 375°.
5. Place the roast on a rack in a shallow roasting pan.
6. Wearing disposable rubber gloves, spread the mustard coating evenly over the roast.
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°.
8. Transfer the roast to a carving board, cover with foil, and let rest for at least 10 minutes.
9. Place the roasting pan on the top of the stove.
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.
11. Bring to a boil and deglaze the pan by scraping up the brown bits.
12. Boil for about 3 minutes, or until the alcohol has evaporated and the liquid is slightly reduced.
13. Whisk in the creme fraiche and mustard, bring to a boil, and cook for about 2 minutes, or until slightly thickened.
14. Season with pepper and whisk well.
15. Taste and adjust the seasonings.
16. Just before serving, strain the sauce into a gravy boat or a serving bowl.
17. Remove the string from around the loin and slice the pork.
18. Arrange the slices on a platter and spoon some of the Cognac sauce on top.
19. Garnish with parsley.
20. Serve with the remaining Cognac sauce and the applesauce on the side.
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