Source: Saltscapes Magazine, March/April 2009
3-1/2 pounds pork roast
2 tablespoons + 1 teaspoon Dijon mustard
Fresh ground pepper
1 large white onion
4 large Cortland apples, cored and cut in chunks
½ teaspoon thyme
1 sprig fresh rosemary
1 bay leaf
1 cup red wine
½ cup chicken broth
Preheat oven to 350 F. Place pork in roasting pan; spread 2 tablespoons Dijon mustard over roast. Sprinkle liberally with salt and pepper. Place onion and apple around pork. Add thyme, rosemary and bay leaf. Pour in ½ cup wine, and stir. Roast uncovered for 1-1/2 hours. (Or until internal temperature of 160 F is reached.)
Remove roast and bay leaf from pan. Stir remaining ingredients, loosening any bits stuck to the bottom.
Mash the mixture (the ragout should be chunky) and add the remaining 1 teaspoon of Dijon and ½ cup red wine, and chicken broth. Place roasting pan over medium heat, stirring constantly until mixture reduces and thickens.
Slice roast and serve with the ragout spooned on top. Makes 4-6 servings.
Tip: If your roast is not already bound with string, bind it tightly with clean cotton kitchen twine. This will keep your roast from expanding and cooking unevenly, ensuring every slice is juicy and tender.