1/2 cup cognac or brandy

1 cup chicken stock

3 tablespoons creme fraiche

1 tablespoon Dijon-style mustard

Pinch coarsely ground white pepper

1. To make the applesauce: combine the apple sauce with the mustard in a small serving bowl and mix to combine. Cover and refrigerate until serving.

2. Combine all of the mustard coating ingredients in a small bowl and mix to combine. Preheat the oven to 375 F. Place the roast on a rack in a shallow roasting pan. Using plastic disposable gloves helps spread the mustard coating evenly all over the roast.

3. Roast the pork for about 1 1/4 to 1 1/2 hours or until a meat thermometer inserted into the center of the roast registers 140 F. Remove from the oven and transfer the roast to a carving board. Cover loosely with aluminum foil and let rest for at least 15 minutes. Place the roasting pan on the top of the stove.

4. To make the sauce: Add the cognac and stock to the roasting pan, and increase the heat to high. Bring to boil, scraping up the brown bits. Boil until the alcohol has burned off and the liquid is slightly reduced, about 3 minutes. Whisk in cream and mustard and bring to a boil. Cook until slightly thickened, about 2 minutes. Add pepper and whisk well. Taste and adjust the seasonings. Strain the sauce into a gravy boat or bowl.

5. Remove the string from the pork and slice the pork. Arrange the slices on a platter and spoon over some of the Cognac sauce. Garnish with parsley. Serve with the remaining cognac sauce and the applesauce on the side.

Advance preparation: The applesauce mixture and mustard paste may be prepared one day ahead, covered and refrigerated.

Recipe notes

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.