Pork Roast with Green Peppercorn Crust

Hiver 2001
food and drink

BY: Marilyn Bentz-Crowley

Lean pork loin stays juicy and flavourful under a spicy crust and pan drippings become an apple cider sauce. Complete the meal with oven-roasted potatoes and squash, popped into the oven with the roast, and coleslaw salad.

3 to 4 lb (1.5 to 2 kg) boneless pork loin roast
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) all-purpose flour
1/4 cup (50 mL) Dijon mustard
2 tbsp (25 mL) mustard seed
2 tbsp (25 mL) dried mustard
2 tbsp (25 mL) coarsely ground green peppercorns
2 tbsp (25 mL) coarsely ground black peppercorns
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) dried leaf thyme

1/4 cup (50 mL) all-purpose flour
2 1/2 to 2 3/4 cups (625 to 675 mL) apple cider or juice
1 1/2 tsp (7 mL) cider vinegar
1 1/2 tsp (7 mL) granulated sugar
1 tsp (5 mL) Dijon mustard
1/2 tsp (2 mL) salt

1. Preheat oven to 325°F (160°C). Heat a large frying pan over medium heat until hot. Add roast, fat-side down then sear on all sides. Place in roasting pan. Make a paste with butter, mustards, peppercorns, sugar and thyme. Spread over top and sides of seared meat. Roast uncovered for hour and 15 minutes or until meat thermometer reads 155 to 160°F (68 to 70°C) and juices run clear.

2. Place roast on cutting board. Skim most of the fat from roasting pan or discard. Place pan over medium heat and sprinkle in flour. Cook 1 to 2 minutes. Whisk in cider, vinegar, sugar, mustard and salt. Simmer 5 minutes, or until thickened. Serve slices of roast drizzled with sauce.

Serves 8

What to Serve