Pork Loin Ingredients

1 boneless center-cut pork lion roast, about 3 pounds

2 tablespoons olive oil

1 tablespoon dry mustard

½ teaspoon sea salt

¼ teaspoon pepper

2 teaspoons fresh thyme, chopped

Preparation

1. n a small bowl combine olive oil dry mustard, salt, pepper, and fresh thyme. Remove rack from oven and slide roasting pan under rack. Place roast on rack, then rub the roast with the olive oil mixture. Insert long end of roast probe into thickest part of roast.

2. Place rack along with roasting pan and pork in oven and insert short end of probe into probe socket. Select "Auto Roast" setting on oven. Set the oven temperature to 395 ° . Adjust roast probe temperature to 160°F. A tone will sound when core temperature is reached in about one hour. Let stand covered with foil for about 15 minutes. Carve and serve.

Mustard Cream Sauce Ingredients

1 tablespoon butter

1 tablespoon flour

1 shallot, finely chopped

½ cup chicken broth

1 cup heavy cream

1 ½ tablespoons Dijon mustard

1 tablespoon brandy or cognac

Salt and freshly ground black pepper, to taste

Preparation

1. n a medium saucepan, melt butter over moderate heat. Whisk in flour, cook butter and flour for two minutes. Add shallots and cook another 2 minutes. Whisk in chicken broth, heavy cream, Dijon mustard, and brandy, turn heat up to high, and cook until cream reduces and thickens, about 5 minutes. Add any juices from the cooked pork; salt, and pepper. Serve over carved pork.