Pork Roast with Cider Gravy

I'm really enjoying pork roasts lately.  They are easy to cook and as long as you serve them with a tasty sauce, they're always moist and delicious.  A 1.5 to 2-pound pork roast serves us dinner plus lunch the next day with enough leftovers for another meal, like pork fried rice.  

I roasted this pork in the oven with mushrooms and onions, then made a pan gravy by adding cider, mustard and honey.  Here's what you need:

1 boneless pork loin centre roast

1 tablespoon olive oil

1 large onion, sliced

250g cremini mushrooms, quartered
3/4 cup apple cider or apple juice
1/3 cup Dijon mustard
1/4 cup honey
1/4 tsp ground cardamom and/or nutmeg

Preheat the oven to 350.  Season the pork roast with salt and pepper and sear it in an oven-safe pan in a tablespoon of oil until browned on all sides.  

Once the roast is browned, scatter the chopped onion and mushrooms around the roast.  Place in the preheated oven and roast until the pork is cooked through, about 45 minutes.  Stir the onions and mushrooms occasionally.

When it's done, remove the pork roast and vegetables from the pan and set aside, covered to keep warm.  Place the pan over medium heat and add the apple cider.  Bring it to a simmer and stir in the mustard and honey and the cardamom and/or nutmeg.  Simmer the sauce about 5-10 minutes until slightly reduced.  

Meanwhile, slice the pork.

Drizzle the sauce over the pork and serve the mushrooms and onions on the side.

I served this with roasted fingerling potatoes and steamed yellow beans.  A fantastic Sunday dinner, but easy enough for a weeknight.