12514 Mustard Herb Pork Loin Roast with Cornbread Apple-Pecan Dressing and Cider Gravy Makes 6 to 8 servings Wed Aug 06 01:11:41 -0700 2008 Tue Feb 03 09:48:08 -0800 2009 Licensed http://www.chow.com/recipes/12514 Tue, 03 Feb 2009 17:48:08 GMT It's nice to invite friends who live in the city up for a weekend in early October when the autumn colors are at their prettiest. It is also the time when I'm getting excited about cooking foods that we haven't eaten since last year. Roasts are great to serve at dinner parties—they're so easy to prepare and they always make a nice presentation. Don't forget that you need to make the corn muffins for the dressing at least one day in advance.

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  • Preheat the oven to 375°F.
  • To make the pork: In a small bowl, combine the mustards, oil, vinegar, garlic, sage, and thyme. Pat the pork loin dry with paper towels. Season with salt and pepper to taste. Coat the pork with the mustard mixture and then place on a rack in a roasting pan. Allow it to sit at room temperature for 45 minutes. Roast, uncovered, for approximately 1 hour and 15 minutes.
  • Meanwhile, prepare the cornbread dressing. You can put the dressing in the oven about half an hour after the pork goes in.
  • When a meat thermometer inserted into the center of the pork registers 140°F, remove the pork from the oven and transfer to a carving board. Cover loosely with aluminum foil, and allow to rest for 15 to 20 minutes.
  • To make the cider gravy: Melt the butter in a medium-size saucepan over medium heat. Add the shallots and cook, stirring occasionally, until tender, about 5 minutes. Add the flour and cook, stirring often, for 2 minutes more. Add the stock and cider, raise the heat to medium-high, and simmer for 10 minutes, whisking occasionally. Season with salt and pepper to taste.
  • Remove the cornbread dressing from the oven. Remove the strings from the pork, slice it thickly, and serve with the dressing and gravy.
    • ]]>     http://www.chow.com Allysa Torey 50 Main 3 tablespoons coarse grain Dijon mustard

    ]]>     3 tablespoons Dijon mustard

    ]]>     2 tablespoons olive oil

    ]]>     2 tablespoons balsamic vinegar

    ]]>     2 tablespoons minced garlic

    ]]>     1 teaspoon finely chopped fresh sage

    ]]>     1 teaspoon finely chopped fresh thyme

    ]]>     One 2½- to 3-pound boneless pork loin, trimmed and tied

    ]]>     Salt

    ]]>     Freshly ground black pepper

    ]]>     1 recipe Cornbread Apple-Pecan Dressing (page 84)

    ]]>     3 tablespoons unsalted butter

    ]]>     ⅓ cup minced shallots

    ]]>     3 tablespoons unbleached flour

    ]]>     1½ cups chicken stock

    ]]>     1½ cups apple cider

    ]]>     Salt

    ]]>     Freshly ground black pepper

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