Ingredients:
1 (5 lb) pork loin, bone in, Frenched and tied ( about 5 pounds, 10 bones)
2 tablespoons olive oil
4 teaspoons Dijon mustard, divided
4 teaspoons whole grain mustard, divided
1 teaspoon ground fennel
kosher salt
fresh ground black pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups homemade chicken stock, recipe follows or 3 cups canned broth
1/4 cup green peppercorns in brine, drained
Directions:
Preheat the oven to 400 degrees F. 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 teaspoon black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn’t 1/4 cup, add enough butter to the pan to make 1/4 cup total. 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 black pepper. Bring to a boil, 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 warm with the hot sauce.
Servings: 6
Time preparation: 10 min.
Time total: 11 min.