Peppercorn Pork Roast

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Southern Living


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1 tablespoon butter or margarine

1 (4 1/2-pound) rolled boneless pork loin roast

1 tablespoon mustard seeds

1 tablespoon cracked black peppercorns

1 tablespoon green peppercorns

1 tablespoon white peppercorns

2 tablespoons all-purpose flour

1 tablespoon dry mustard

2 teaspoons dried thyme

1 teaspoon brown sugar

1/4 cup butter, softened

2 tablespoons Dijon mustard

1 tablespoon all-purpose flour

1 1/2 cups apple cider, divided

1 tablespoon cider vinegar

1 teaspoon Dijon mustard

3 tablespoons apple brandy

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Garnish: fresh herb sprigs

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