Mustard Roast Pork

Written By May E on Friday, 3 December 2010 | 15:22

Ingredients:

1 boned pork lion joint (weighing 1 kg )
2 tbsp mustard
salt & pepper

Gravy:
1 tbsp flour
300 ml chicken stock/Apple Cider
Salt and Pepper

Cooking:

Preheat oven to 220/ fan200 degree/ gas mark 6
Score the pork rind thoroughly with a sharp knife and sprinkle with salt.
Season the pork well with salt & pepper and rub mustard over, except rind.
Put in a roasting tin and roast in the centre of the oven for 30 minutes.
Reduce the temperature to 200/ fan
180 mmdegree/Gas Mark 5 and cook for a further 50-60 minutes until the meat is well browned and the juices run clear. ( check it by using a skewer insert into the thickest part of the meat. )

Remove the meat from the oven and transfer to a warmed plate, cover loosely with foil and rest for 15 minutes.

To make the gravy, pour off most of the fat from the roasting tin, leaving the meat juices and the sediment.
Put the tin over a medium heat and scrape the sediment from the base of the tin.

Sprinkle in the flour and quickly whisk it into the juices. When you have a smooth paste, gradually add the stock/apple cider, whisking constantly.
Bring to the boil. then reduce the heat and simmer for 2-3 minutes until thickened.
Season well with salt and pepper and pour into a warmed serving jug.

Separate the rind from the meat and cut into pieces. ( the rind should be cracking and golden )
Carve the meat into slices and serve with cracking and the gravy.