Pork Roast With Spicy Mustard

• 2 Tbsp. vegetable oil
• 4 1/2 lb. boneless tied pork roast
• 1/4 c. butter or margarine
• 2 Tbsp. all-purpose flour
• 2 Tbsp. French mustard
• 1 Tbsp. dry mustard
• 1 1/2 Tbsp. cracked black pepper
• 1 Tbsp. brown sugar
• 2 Tbsp. thyme, crushed
• 1 1/2 c. apple juice
• 2 Tbsp. all-purpose flour
• 3/4 c. water
• 2 tsp. chicken soup mix
• 1 Tbsp. cider vinegar
• 1 tsp. French mustard
• black pepper to taste

1. In heavy skillet, heat oil over medium-high heat until hot. Add roast and brown on all sides; remove from skillet.
2. Cool 10 minutes, then transfer to roasting pan.
3. Combine butter, flour, 2 tablespoons French mustard, dry mustard, cracked pepper, brown sugar and thyme to form a paste.
4. Spread paste over top, sides and ends of roast.
5. Roast in 475u0b0 oven for 30 minutes.
6. Reduce heat to 325u0b0 and continue cooking for about 1 hour and 20 minutes or until pork reaches an internal temperature of 170u0b0.
7. Transfer to cutting board and tent with foil to keep warm.
8. Transfer 2 tablespoons of roasting pan drippings to a small, heavy saucepan.
9. Discard remaining pan drippings.
10. Heat dripping pan over medium heat.
11. Add apple juice and boil until liquid is reduced, about 8 minutes. Strain, if desired.
12. Set aside.
13. Heat drippings in saucepan.
14. Add flour and cook, stirring constantly, about 1 minute.
15. Whisk in apple juice mixture, water and chicken soup mix.
16. Simmer until thickened, stirring occasionally.
17. Remove from heat and stir in cider vinegar, French mustard and black pepper to taste.
18. Carve roast and serve with gravy.

vegetable oil, pork roast, butter, flour, mustard, cracked black pepper, brown sugar, thyme, apple juice, flour, water, chicken soup mix, cider vinegar, french mustard, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=440122 (may not work)