Pork Roast with Green Peppercorn Crust

Pork Loin stays juicy and flavourful under this spicy crust.  Serve with oven roasted potatoes and squash.  From Food and Drink 2001

Roast:

1.5 to 2 kg boneless pork loin roast

1/4 cup butter softened

1/4 cup all purpose flour

1/4 cup Dijon Mustard

2 tbsp mustard seed

2 tbsp dried mustard

2 tbsp coarsely ground green peppercorns

2 tbsp coarsely ground black peppercorns

1 tbsp granulated sugar

1 tbsp dried leaf thyme

Sauce:

1/4 cup all purpose flour

2 1/2 to 2 3/4 cups apple cider or juice

1 1/2 tsp cider vinegar

1 1/2 tsp granulated sugar

1 tsp Dijon mustard

1/2 tsp salt

1. Preheat oven to 325F.  Heat a large frying pan over medium heat until hot.  Add roast, fat side down, then sear on all sides.  Place in roasting pan.  Make a paste with butter, flour, mustards, peppercorns, sugar and thyme.  Spread over top and sides of seared meat.  Roast uncovered for 1 hour and 15 minutes or until meat thermometer reads 155 to 160 F and juices run clear.
2. Place roast on cutting board.  Skim most of the fat from roasting pan and discard.  Place pan over medium heat and sprinkle in flour.  Cook 1 to 2 minutes.  Whisk in cider, vinegar, sugar, mustard and salt.  Simmer 5 minutes or until thickened.  Serve slices of roast drizzled with sauce.

Serves 8