Recipe: Machine Shed Roasted Honey-Peppered Pork Loin (with Pan Gravy and Mint-Dijon Sauce)

MACHINE SHED ROASTED HONEY-PEPPERED PORK LOIN

1/2 to 2 1/2 lb. boneless center-cut pork loin
1/4 cup honey
2 Tbsp. Dijon mustard
1/2 Tbsp. crushed red/white/black peppercorn medley
1/2 tsp. dry thyme (or 1 tsp. fresh thyme)
1/2 tsp. salt
FOR THE PAN GRAVY:
2 cups water
2 pork bouillon cubes
2 oz. margarine, melted
2 oz. flour
FOR THE MINT-DIJON SAUCE:
1/4 cup Dijon mustard
4 oz. apple-mint jelly
TO SERVE:
hot cooked rice, mashed or baked potato

TO PREPARE THE PORK:
Preheat oven to 300 degrees F.

Mix honey, 2 tablespoons Dijon mustard, peppercorn medley thyme, and salt. Place boneless pork loin into a baking dish, and pour mixture over the top of pork loin.

Bake in a 300 degree oven for approximately 1 to 1 1/2 hours, or until a meat thermometer reads 150 degrees. Remove meat to a platter and keep warm until serving time.

TO MAKE THE PAN GRAVY:
Add 2 cups of water to the baking pan; scrape sides and bottom to remove pan drippings. Add pork bouillon cubes, and bring to a boil.

Mix together melted margarine and flour to form a roux. Add to boiling stock, and bring back to a boil to make a pan gravy.

TO MAKE THE MINT-DIJON SAUCE:
Mix the 1/4 cup Dijon mustard and apple jelly together in a small saucepan and bring to a boil.

TO SERVE:
Slice pork loin into 2-ounce portions (approximately 1/2-inch-thick slices). Place equal portions of pan gravy and mint-Dijon sauce onto a serving plate, side by side. Place 3 (2-ounce) slices of pork onto the sauces. Serve with rice, mashed or baked potato. Garnish plate with a slice of lime and fresh parsley sprig.

Will serve 4 to 8 people, depending on portion sizes
The Machine Shed