CENTER-CUT PORK ROAST WITH MUSTARD AND ROSEMARY CRUST
CENTER CUT PORK ROAST WITH MUSTARD AND ROSEMARY CRUST
BRINE FOR PORK:
1 ½ quarts water
2 cups apple cider
¼ cup salt
½ cup brown sugar
1 Tbs. whole peppercorns
1 cinnamon stick
3 garlic cloves, smashed
4 sprigs rosemary, rough chopped
12 sprigs thyme
4-5 pound bone-in, center-cut pork tenderloin roast (although boneless loin would also work with this recipe)
1 tsp. salt
1 tsp. black pepper
¼ cup Dijon mustard
¼ cup fresh rosemary leaves, chopped
1/3 cup flour
Bring all of the brine ingredients to a boil. Let cool completely and pour over the pork roast and refrigerate overnight or up to 2 days.
You can skip the brining step, but I believe it makes an incredibly moist roast!!
Preheat the oven to 350 degrees.
Bring the pork to room temperature for 30 minutes before cooking. Pat the pork roast dry with paper towels and place in a large roasting pan. Season liberally all over with the salt and pepper and then slather with the mustard to coat on all sides. Sprinkle the chopped rosemary evenly over the mustard and gently pat to adhere.
Bake for 15-20 minutes per pound until the internal temperature measures 135-140 degrees. Remove from oven, place on a large cutting board, and tent with foil. Let rest for 20-30 minutes before carving.
Make the gravy. Place the pan (pan must be metal or able to go over an open flame) with drippings on the stove over a burner on medium high. Mix the flour with 1 ½ cups of water in a large jar. Shake to fully combine. Pour this mixture gradually into the hot drippings and continuously whisking to combine, scraping the bits off the bottom of the pan. If the gravy gets too thick you can add a little more water to thin it out. When it is a velvety consistency, taste to adjust salt and pepper as needed.
Carve the pork into juicy chops and drizzle with the luscious gravy. Serve with mashed potatoes, peas, and applesauce (homemade recipe on the blog!)
8 Ingredients or less