Pork Roast with Peppercorn Mustard Crust and Cider Gravy
Transform your dinner table into a culinary masterpiece with this Pork Roast with Peppercorn Mustard Crust and Cider Gravy recipe. This showstopping roast features a tender, juicy pork loin coated in a flavorful crust of Dijon mustard, whole-grain mustard, cracked black peppercorns, garlic, and fresh rosemary. The robust crust locks in moisture while adding an irresistible depth of flavor. Complementing the roast is a luscious apple cider gravy, simmered with chicken stock and thickened to perfection for a rich, tangy finish. Ready in just over 90 minutes, this dish is ideal for special occasions or Sunday dinners, offering a perfect balance of savory and sweet. Serve this stunning centerpiece with roasted vegetables or creamy mashed potatoes for a meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 lbs Pork loin roast
- 3 tbsp Dijon mustard
- 2 tbsp Whole-grain mustard
- 4 cloves Garlic cloves, minced
- 2 tbsp Cracked black peppercorns
- 2 tsp Salt
- 2 tbsp Fresh rosemary, chopped
- 2 tbsp Olive oil
- 2 cups Apple cider
- 1 cup Chicken stock
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels and set it aside on a large cutting board.
In a small bowl, mix together Dijon mustard, whole-grain mustard, minced garlic, cracked black peppercorns, salt, rosemary, and olive oil to form a thick paste.
Rub the mustard mixture evenly all over the pork roast, ensuring it is fully coated.
Place the coated pork roast on a roasting rack inside a roasting pan, fat side up.
Roast the pork in the preheated oven for about 75-90 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
While the pork is roasting, make the cider gravy. In a medium saucepan, combine apple cider and chicken stock, and bring to a simmer over medium heat.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the simmering cider mixture, stirring constantly to avoid lumps.
Continue simmering the cider gravy for 5–7 minutes, or until it thickens to your desired consistency. Adjust seasoning with salt and pepper, if needed, then set aside and keep warm.
Once the pork roast is done, remove it from the oven and let it rest for 10 minutes before slicing.
Serve the pork roast sliced, drizzled with the warm cider gravy. Pair with your choice of side dishes for a complete meal.
Nutrition Facts
Calories |
5153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.8 g | 381% | |
| Saturated Fat | 95.3 g | 476% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 7360 mg | 320% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 49.4 g | ||
| Protein | 506.8 g | 1014% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 8454 mg | 180% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
