Ingredients
- 1 pork bone-in loin
- 2 tablespoons good quality olive oil
- 4 teaspoons Dijon mustard, divided
- 4 teaspoons whole-grain mustard, divided
- 1 teaspoon ground fennel seed
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons flour
- 1 cup dry white wine
- 3 cups chicken broth or stock
- ¼ cup green peppercorns in brine, drained
Directions
1. Preheat oven to 400°. Allow the pork to stand at room temperature for 30 minutes. |
2. Place the pork, fat side up, in a roasting pan. In a small bowl, whisk together the oil, 2 teaspoons of EACH mustard, fennel seed, 2 teaspoons salt, and 1/2 teaspoon the pepper. Rub the mixture on top of the roast and roast for 1-1 1/4 hours, until the internal temperature is 140°. Remove from the oven, transfer to a cutting board, and dover tightly with foil for 20 minutes. |
3. For the sauce, remove all but 1/4 cup of the fat from the roasting pan. If more is needed, add enough butter to make the 1/4 cup. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons of salt and 1/2 teaspoon pepper. Bring to a boil, then lower the heat and simmer 5-10 minutes, until the sauce is reduced and slightly thickened. Serve the roast with the sauce. |