3 1/2 pounds (1.7 kg) pork roast
2 tablespoons +1 teaspoon (30 mL+5 mL) Dijon mustard
Fresh ground black pepper
1 large white onion, cut in chunks
4 large Cortland apples, cored and cut in chunks
1/2 teaspoon (2 mL) thyme
1 sprig fresh rosemary
1 bay leaf
1 cup (250 mL) red wine
1/2 cup (125 mL) chicken broth
Preheat oven to 350°F (180°C). Place pork in roasting pan; spread 2 tablespoons (30 mL) Dijon mustard over roast. Sprinkle liberally with salt and pepper. Place onion and apple around pork. Add thyme, rosemary and bay leaf. Pour in 1/2 cup (125 mL) wine, and stir. Roast uncovered for 1 1/2 hours.
Remove roast and bay leaf from pan. Stir remaining ingredients, loosening any bits stuck to the bottom.
Mash the mixture (the ragout should be chunky) and add the remaining 1 teaspoon (5 mL) of Dijon and 1/2 cup (125 mL) red wine, and chicken broth. Place roasting pan over medium heat, stirring constantly until mixture reduces and thickens. Slice roast and serve with the ragout spooned on top. Makes 4-6 servings.