If you are tired of the same Easter ham to celebrate the holiday, I hope you'll try this delectable recipe. When I developed this idea, I thought about how good a mustard crust would be on a loin of pork. I was happily surprised at the resounding "wows" I received from the lucky tasters at my table.

Sounds complicated? In fact, this recipe is so easy to make that it might become a standard at your table during for any holiday. The cognac sauce adds welcome flavor to the meat, and the mustard applesauce is reminiscent of the classic pork chops and applesauce.

Remember that pork is 30 percent leaner than it was just a few decades ago, so it will dry out if overcooked. In the past, it was thought that pork had to be cooked until well done to avoid the risk of trichinosis. Make sure you take the pork out of the oven at 5 to 10 degrees lower than target temperature because it continues to cook as it rests. It's OK if it is slightly pink inside.

Perfect for a dinner party, this moist pork roast is complemented by a savory Cognac and mustard sauce. Try serving this with braised spinach and rice pilaf. Or consider serving it with roasted potatoes and green beans. For dessert, how about a chocolate pie?

As for pairing this dish with wine, the two sauces are the keys here, and you'll want a varietal that goes well with the dish's sweet and spice elements. If white is your preference, select an off-dry Riesling from New York, Washington or Germany. For a red, a supple yet spicy flavored Australian Shiraz or Californian Zinfandel will be sublime.

Roast Loin of Pork with Mustard Crust

Serves 6 to 8.

Mustard Apple Sauce:

2 cups favorite apple sauce (Trader Joe's chunky-style is good)

2 teaspoons Dijon style mustard

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