Peppercorn Pork Roast

Ingredients

• 3 tablespoons apple brandy 
• 1.5 cups apple cider divided
• 1 teaspoon brown sugar 
• 0.3 cup butter softened
• 1 tablespoon butter 
• 1 tablespoon cider vinegar 
• 1 teaspoon dijon mustard 
• 2 tablespoons dijon mustard 
• 2 teaspoons thyme leaves dried
• 1 tablespoon mustard dry
• 1 tablespoon flour all-purpose
• 2 tablespoons flour all-purpose
• 1 tablespoon peppercorns green
• 0.3 teaspoon ground pepper black
• 1 tablespoon mustard seeds 
• 1 tablespoon cracked peppercorns black
• 4.5 pound rolled pork loin roast boneless
• 0.5 teaspoon salt 
• 10 servings garnish: herb sprigs fresh
• 1 tablespoon peppercorns white

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer
• aluminum foil
• ziploc bags
• rolling pin
• meat tenderizer

Directions

1. Melt 1 tablespoon butter in a heavy skillet over medium-high heat; add roast, and brown on all sides.
2. Place in a roasting pan, and cool slightly.
3. 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.
4. Combine crushed spices, 2 tablespoons flour, and next 3 ingredients; stir in 1/4 cup butter and 2 tablespoons Dijon mustard.
5. Spread on top and sides of roast.
6. Bake at 475 for 20 minutes; reduce heat to 32
7. Loosely cover with aluminum foil, and bake 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 16
8. Remove roast from pan, reserving 2 tablespoons drippings; keep warm.
9. Combine reserved drippings, 1 tablespoon flour, 2 tablespoons apple cider, cider vinegar, and 1 teaspoon Dijon mustard; set aside.
10. 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.
11. Whisk in flour mixture, salt, and pepper; cook over medium-high heat until thickened.
12. Serve with roast.
13. Garnish, if desired.