Spiced Pork Loin

Preparation:

Preparation: Pound in a stone mortar until reduced to a paste: 1 tablespoon of grain mustard, 1/2 head of garlic (peeled cloves), 5 slices of ginger 1 cm thick. Mix with 1 tablespoon of white wine, 1 teaspoon of honey and 1 tablespoon of olive oil. Spread this paste on all sides of a pork loin. Put 2 tablespoons of seed oil at the bottom of a pan that can go in the oven and on the flame, place the roast. Cook in the oven at 220 degrees (depending on the size of the roast) for around 75 minutes. Salt halfway through cooking to obtain a golden crust. Wrap the roast in aluminum foil and let it rest in the heat for about 20 minutes. Degrease the pan and deglaze the bottom with 1 and 1/2 cups of broth, and 1/2 cup of rum. Bring to a boil and reduce by half. If desired, whip the sauce with a whisk with 50 g of very cold butter cut into small pieces. Slice the meat, pour over the sauce and serve hot.