Pork Roast with Apple Gravy
1 (2 lb.) boneless pork loin roast
Dijon Mustard, as needed
Italian Seasoning, as needed
Black Pepper, as needed
1 C chicken broth
1 C apple juice
3 Tbsp cornstarch
3 Tbsp cold water
Pan drippings
Preheat oven to 400 degrees. Coat roast with a thin layer
of Dijon mustard. Season roast to taste with Italian seasoning and pepper.
Place roast in a roasting pan with a rack. Cook roast at 400 degrees for 10
minutes. Turn oven down to 350 degrees and continue roasting for an additional
40-45 minutes or until a meat thermometer reads 160 degrees when meat is
tested. Mix cornstarch and water and set aside. Remove roast to a serving
platter and cover with foil while preparing gravy. Place roaster on stove and
add chicken broth. Bring to a boil and deglaze it. Season to taste with pepper.
Add apple juice and return to a boil. Add cornstarch/water mixture and slowly
pour into boiling gravy. Turn to heat to medium low and allow to thicken while
stirring until gravy reaches desired consistency. Slice roast and serve with
gravy.
