Roast Loin of Pork With Mustard Crust



Mustard Applesauce:

  • 2 cups favorite applesauce
  • 2 teaspoons Dijon mustard

Mustard Coating:

  • 1⁄2 cup Dijon mustard
  • 2 tablespoons mustard seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon favorite seasoning salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pork-loin roast (3 1⁄2 pounds), tied

Cognac Sauce:

  • 1⁄2 cup cognac
  • 1 cup chicken stock
  • 3 tablespoons creme fraiche or heavy whipping cream
  • 1 tablespoon Dijon mustard
  • Pinch coarsely ground white pepper
  • Parsley, for garnish


  1. To prepare the applesauce, combine the applesauce and the mustard in a small serving bowl. Cover and refrigerate until serving.
  2. To prepare the mustard coating, combine the mustard, mustard seeds, thyme, salt, pepper and olive oil in a small bowl.
  3. Heat an oven to 375 degrees. Place the roast on a rack in a shallow roasting pan. Using plastic, disposable gloves, spread the mustard coating evenly all over the roast.
  4. Roast the pork for 1 1⁄4 to 1 1⁄2 hours or until a meat thermometer inserted into the center of the roast registers 140 degrees. Remove the roast from the oven and transfer it to a carving board. Cover it with aluminum foil and let it rest for at least 15 minutes. Place the roasting pan on the top of the stove.
  5. To prepare the cognac sauce, add the cognac and stock to the roasting pan, and increase the heat to high. Bring it to boil, scraping up the brown bits. Boil until the alcohol has burned off and the liquid is slightly reduced, for about 3 minutes. Whisk in the cream and mustard and bring to boil. Cook until slightly thickened, for about 2 minutes. Add the pepper and whisk well. Taste and adjust the seasonings. Strain the sauce into a gravy boat or bowl.
  6. Remove the string from the roast and slice the pork. Arrange the slices on a platter and spoon over some of the cognac sauce. Garnish with parsley. Serve with the remaining cognac sauce and the applesauce on the side.

Serves 6 to 8 people.

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