This is the perfect recipe for a cool fall night.
Pork Roast with Mustard Caper Sauce
4 T. Dijon mustard divided
Salt and pepper to taste
1/2 T. dried rosemary or 1T. fresh rosemary leaves
3 Pounds boneless center-cut pork loin
2 C. chicken stock
2 T. butter
2 T. flour
1 C. light cream
Zest from 1 lemon
Juice from 1 lemon
1/3 C. capers
Rub about 2 T. Dijon mustard over the whole pork loin. Sprinkle with salt, pepper, and rosemary. Place in a shallow roasting pan and roast in a 325-degree oven for about two hours, or until meat thermometer reaches 155 degrees. Remove pan from oven. Transfer roast to a heated platter. (The temperature of the roast will rise at least 5 degrees after it is removed from the oven). Set aside. Pour chicken stock in the roasting pan to deglaze. Set aside.
Mustard caper sauce: Melt butter in a saucepan over low heat. Add flour and stir until mixture just begins to brown. Add the stock from the roasting pan and the light cream and cook over medium heat, stirring constantly, until mixture comes to a boil.
Stir in the lemon zest, lemon juice, remaining 2 T. of mustard, add capers and pepper to taste. Mix well and remove pan from the heat. The sauce should be just thick enough to coat the back of a spoon. Slice pork thinly and serve with hot mustard sauce.
Note: Be careful not to overcook the pork.
Makes 6 servings.