- 8
Ingredients
- 1 pork loin, bone in, Frenched and tied (about 5 pounds, or 10 bones)
- 2 tablespoons olive oil
- 2 teaspoons mustard
- 2 teaspoons grain mustard
- 1 teaspoon ground fennel seed
- salt
- pepper
- 3 tablespoons flour
- 1 cup white wine
- 3 cups chicken stock
- 2 teaspoons dijon mustard
- 2 teaspons grain mustard
- 1/4 cup green peppercorns, drained
Preparation
Step 1
Preheat oven to 400* Allow the pork to stand at room temperature for 30 minutes.
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoons black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/2 hours, until the internal temperature reaches 140* . Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all bu 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make it. 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 salt, and 1/2 teaspoon pepper. Bring to a broil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Remove the strings from the roast pork, slice between the bones and serve with sauce.