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Pork Roast with Green Peppercorn Crust

3 to 4-lb boneless pork loin roast
1/4-cup butter, softened
1/4-cup all-purpose flour
1/4-cup Dijon mustard
2-tbsp mustard seed
2-tbsp dried mustard
2-tbsp coarsely ground green peppercorns
2-tbsp ground black peppercorns
1-tbsp granulated sugar
1-tbsp dried leaf thyme

1/4-cup all-purpose flour
2 1/2 to 2 3/4- cups apple cider or juice
1 1/2-tsp cider vinegar
1 1/2-tsp granulated sugar
1 1/2-tsp Dijon mustard
1/2-tsp salt

Preheat oven to 325*F
Heat a large frying pan over medium heat
When the pan is hot, add roast, fat side down and sear all sides
Place in roasting pan
Make a paste with butter, flour, mustards, peppercorns, sugar and thyme
Spread over top and sides of roast
Roast uncovered for 1 hour and 15 minutes or until meat thermometer reads 155-160*F and juices run clear
Place roast on cutting board
Skim most of the fat from the roasting pan and discard
Place over medium heat and sprinkle in the flour
Cook 1 to 2 minutes
Whisk in cider, vinegar, sugar, mustard and salt
Simmer 5 minutes or until thickened
Slice roast and drizzle sauce over to serve