Kerstrollade met Jus (Roast Pork Roll with Red Wine Gravy)

Roast pork

• 900 g Pork loin roast boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 tbsp Dijon mustard
• 6 sprigs Fresh thyme
• 30 g Unsalted butter

Jus

• 1 tbsp Plain flour
• 150 ml Red wine
• 400 ml Beef stock

1. Heat the oven to 180°C (355°F). Pat the pork dry, then season all over with the fine sea salt and black pepper. Peel and finely grate the garlic, then mix it with the Dijon mustard.
2. Rub the mustard mixture all over the pork, then tuck the fresh thyme sprigs against the surface. Put the pork in a roasting pan and dot with the unsalted butter. Roast for 60 to 75 minutes, or until the thickest part reaches 63°C (145°F) on a thermometer.
3. Transfer the pork to a warm plate and rest for 15 minutes. Pour off all but about 2 tablespoons of fat from the roasting pan, keeping the browned bits and juices. Discard the thyme sprigs if they have gone very dark.
4. Set the roasting pan over a medium heat on the hob and whisk in the plain flour for 1 minute. Slowly whisk in the red wine, scraping up the browned bits, then add the beef stock. Simmer for 8 to 10 minutes until glossy and lightly thickened, then taste and adjust with a pinch more fine sea salt and black pepper if needed.
5. Slice the pork and serve with the hot jus spooned over. If the gravy thickens too much as it stands, whisk in a splash of hot water from the kettle to loosen it. Serve straight away.

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