Roast Pork And Thyme Pan Gravy

• 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

1. Preheat oven to 400u0b0.
2. 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.
3. Place roast, fat side up, on rack in shallow roasting pan and put into oven; immediately reduce heat to 325u0b0 and roast for 25 to 35 minutes per pound or until internal temperature of roast is at least 140u0b0; remove to cutting board and let set.
4. 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.
5. 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.
6. Carve meat; add any drippings to gravy; serve meat with gravy spooned over top.

pork loin roast, coarse grain mustard, thyme, olive oil, salt, butter, flour, chicken

Taken from www.food.com/recipe/roast-pork-and-thyme-pan-gravy-72316 (may not work)