Apple and Bourbon-Basted Pork Loin

Apple and Bourbon-Basted Pork Loin

One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup apple juice (I use an organic Gravenstein juice that has deep apple flavour)
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste

Steps
Preheat the oven to 425°F. Rub the pork well with the pepper and place in a medium-size shallow roasting pan.

Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.

Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.

Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.

Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.

To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.