This recipe offers a delightful twist on a classic pork roast, featuring tequila and a tangy mustard sauce.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot enough to sear the meat, but not smoking.
Season the pork roast with salt and pepper, then sear it in the skillet until browned on all sides.
Searing locks in the juices and adds a rich flavor to the roast.
Deglaze the skillet with tequila, scraping up any browned bits from the bottom.
The tequila adds a unique flavor and helps lift the browned bits for a richer sauce.
Add the beef broth, celery, carrots, onion, and bay leaf to the skillet.
Cut the vegetables into even pieces for uniform cooking.
Cover the skillet and simmer the roast for 1 to 1.5 hours until tender.
Check occasionally to ensure the liquid level is sufficient; add more broth if needed.
Remove the roast from the skillet and tent it with aluminum foil to rest.
Resting allows the juices to redistribute, making the meat more tender.
Strain the cooking liquid, pressing on the solids to extract all the juices.
Straining ensures a smooth sauce without vegetable bits.
Return the liquid to the skillet and reduce it by half over medium heat.
Reducing concentrates the flavors for a richer sauce.
Mix the mustard, horseradish, peanut butter, and Worcestershire sauce into a slurry.
Ensure the slurry is smooth to avoid lumps in the sauce.
Stir the slurry into the reduced liquid and simmer until thickened.
Taste and adjust seasoning with salt and pepper as needed.
Slice the roast thinly and serve with the sauce on the side.
Arrange the slices neatly for an appealing presentation.
Continue in our app for the best experience
