herb-mustard crusted pork roast

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ROAST

• 4-5 lb. pork loin roast with bone-in

• 1/4 cup of whole grain or dijon mustard

• 1/4 cup of ghee

• 1 tbsp. of thyme

• 1 tbsp. of dried sage

• 1 tbsp. of pepper

• 3-4 cloves of minced garlic

• 1/2 tbsp. of salt

GRAVY PREP

• 1 large onion

• 1 large carrot

• 2 stalks of celery

• 1/4 cup of red wine vinegar

• 4 cups of water

GRAVY

• 1/8 cup of tapioca flour

• 1/8 cup of ghee

• 1 tsp. of coconut aminos

• Juice from roasting pan

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ROAST

1. Place large frying pan to the stove top and turn on high

2. Once frying pan is preheated, sear pork with fat side down to render off some of the fat

3. While pork is searing, in a bowl mix together ghee, mustard, sage, thyme, pepper, garlic and salt until everything is combined and forms a paste

4. Once pork fat is rendered, take out of frying pan, place on roasting rack with fat side up (bone side down) and let cool for 20-30 minutes

5. Preheat oven to 350

6. Gravy prep: Cut onion, carrot and celery into large chunks and place in the bottom of a roasting pan with red wine vinegar & water

7. Once pork is no longer hot to touch, rub herb-mustard mixture all over the top and sides of pork

8. Place pork roast in oven and cook for 1- 1-1/2 hours or until internal temperature reaches 145 F

9. Once pork reaches an internal temp of 145 F, remove from oven and let roast rest for 10-15 minutes

10. Slice pork and serve

GRAVY

1. While pork is resting, add ghee and tapioca to medium size pot and turn heat on medium

2. Melt ghee and tapioca until combined

3. With a strainer, strain pan juices from the bottom of the roasting pan (removing vegetables)

4. Add strained pan juices to pot with coconut aminos and turn up to high

5. Stir constantly until gravy starts to thicken and remove from heat