Roasted loin of pork is my family’s most requested Easter main course, served either for lunch or dinner. While I love my glazed spiral honey baked ham, this dish is not only a unique take on pork, but also more economical in this crazy time of inflation we are all living through. This entrée may become your family’s favorite too.

The recipe has three parts, but it really is Seriously Simple. Find a chunky applesauce at the market and flavor it with mustard to serve alongside the meat. A mustard coating is applied to the pork loin (plastic gloves are helpful here), and the loin is roasted creating a lovely crust. Finally, a simple savory cognac and mustard sauce complements the moist pork.

Today pork is 30% leaner than in the past, so it is important not to overcook it. In the past it was thought that pork had to be cooked until well done to avoid the risk of trichinosis. That isn’t true anymore now that we know about “carryover cooking.” Make sure you cook the pork 5 to 10 degrees lower than you want it to be, because it continues to cook as it rests. It’s OK if it is slightly pink inside.

I like to slice the pork and overlap a few pieces, drizzle the savory sauce over and spoon a few tablespoons of the mustard-flavored applesauce on the side. To complete the meal, serve this with braised spinach or Swiss chard and crusty oven-roasted potatoes.

I have a couple of suggestions for a complementary beverage. For a white wine, consider an off-dry riesling from Washington state. For a red wine, a California zinfandel would be my choice. Since there is a fruity component to the main course, I would suggest a chocolate dessert to end the meal. Happy Easter!

Roasted Mustard Pork Loin with Cognac Sauce

Serves 6 to 8

1 (3 1/2 pound) pork loin roast, tied

2 tablespoons chopped, for garnish

For the mustard apple sauce:

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