Pork Roulade with Mustard Glaze

Remove the rind and a small amount of fat from the pork roulade, leaving only a thin layer

Place it in a baking dish

Eugenically season the entire surface with salt and black pepper to taste

Bake in a preheated oven (250°F) for about 5 hours, basting with water as needed to prevent drying out

The meat should be well cooked

Remove from the oven

In a small bowl, mix together the mustard, Worcestershire sauce, and ginger

Melt the butter or margarine

Remove one tablespoon of fat from the liquid in the baking dish

Add it to the mustard mixture

With a large brush, apply the mustard glaze evenly over the entire surface of the pork roulade

Place the pork roulade on a serving platter and let it rest for about 15 minutes before slicing

While this is happening, prepare the gravy: pour the liquid from the baking dish into a medium-sized bowl

Allow it to settle for a bit, then skim off three tablespoons of fat and place it in a pan

Remove any remaining fat and do not use it

Add four tablespoons of water to the baking dish and scrape the bottom to release any browned bits

Combine the gravy with enough liquid to make two cups, stirring well

Cook over low heat, stirring occasionally, until the gravy thickens

Serve separately

A suggestion: pass 5 slices of bread through a liqueur glass

Add melted butter and sprinkle with chopped parsley

Baste the pork roulade with the mustard glaze, Worcestershire sauce, and ginger mixture

With the same brush, apply the bread and herb mixture evenly over the entire surface of the pork roulade

Place the pork roulade in the oven again and bake until the bread is lightly golden brown

The result will be a true delight.