Senfbraten (rôti de porc allemand à la sauce moutarde)

Ingrédients

• 2 lb pork loin roast
• German mustard
• Oil for frying
• 1 large yellow onion (, chopped)
• 2 cloves garlic (, minced)
• 2 tablespoons butter
• 1/4 cup dry white wine
• 1 bay leaf
• 1 teaspoon fresh chopped thyme
• 2 cups beef broth
• 2 carrots (, cut in half)
• For the flour slurry:
• 3 tablespoons flour whisked into additional 1/2 cup cool beef broth

Préparation

1. 1

   Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard.Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated.Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven at 350 F until the internal temperature reaches 145 F. Check periodically for doneness to avoid overcooking or the roast will be dry.) Discard the bay leaf and remove the carrots.

2. 2

   Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste.Slice the roast and serve with the gravy, potatoes and German sauerkraut.