Ingredients
1 bone in pork loin roaste, about 7 lb, frenched and tied
2 T olive oil
1 tsp ground fennel seeds
1 T salt
1 1/2 cups chicken stock
1 bay leav
1 T flour
1/2 cup white wine
1 tsp dijon mustard
2 T green peppercorns, rinsed well
Preparation
let pork roast stand at room temp for 30 min. Preheat oven to 400F. Rub pork with oil and season with fennel and 1 T salt. Set pork on a rack in a large roasting pan. Roast until golden brown and thermometer inserted into the thickest part of the roast away from the mone, registers 140F for medium, 1 1/4 to 1 1/2 hours. Meanwhile, in a small saucepan over med high heat, bring stock and bay leaf to a simmer. Remove from heat and let stand for 30 min. Remove bay leaf and discard. Transfer pork to a cutting board and cover loosely with aluminum foil. Remove all but 2T oil from pan and set over medium heat. Add flour and stir with a wooden spoon, scraping up any browned bits. While whisking, add wine, mustard, stock and peppercorns and bring to a boil. Cook until sauce is slighly thickened, 2 to 3 minutes. Taste and season with salt if needed. Transfer sauce to a gravy boat. Care roast between the bones and pass along side. Serve immediately
