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Categories:Viewed: 54 - Published at: 9 years ago
Ingredients
- 5 lbs pork loin roast, with the bone
- 1 tablespoon coarse grain mustard
- 1 tablespoon minced fresh thyme or 1 1/2 teaspoons dried thyme
- 1 tablespoon olive oil
- salt & freshly ground black pepper
- butter, as needed
- 2 tablespoons flour, more as needed
- 2 cups chicken stock or 2 cups beef stock
Method
- Preheat oven to 400°.
- Stir together mustard, half the thyme and the oil; smear this paste all over the exterior of the roast and sprinkle with salt and pepper.
- Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325° and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140°; remove to cutting board and let set.
- Place pan with pork drippings over medium heat or pour into skillet and place over medium heat; there should be 2 T of fat in the drippings; skim off excess or use butter to add to drippings to make 2 T.
- Stir in flour and cook, stirring, 2 minutes; add stock gradually and simmer for 2 minutes; if gravy is not thick enough for your taste, put 1 T flour in small bowl, add 4 T gravy and mix until smooth; return to pan and stir until mixed; cook, stirring, 2 minutes; add remaining thyme and salt and pepper to taste.
- Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.
