This is a favorite recipe. The orange-molasses glaze is flecked with
mustard
seeds to give it texture and flavor. The resulting spicy, sweet crust that it
imparts to the roast is quite captivating. This approach works equally well
with other domestic cuts of meat such as a beef standing rib roast or a pork
loin.
This is a great dish for a holiday dinner especially when coupled with the
carrot-sweet potato purée.
Heat oil in a separate saucepan and sauté onions and garlic until just beginning to color. Add pepper, vinegar, orange juice, zest, molasses, coriander and mustard seeds and bring to a boil. Reduce heat and simmer for 8 to 10 minutes or until glaze is lightly thickened. Cool.
Generously paint roast with glaze and allow to sit at least 2 hours at room temperature, or overnight refrigerated, before roasting (bring back to room temperature before roasting). Reserve any remaining glaze to baste roast during cooking.
Preheat oven to 450°F and roast for 15 minutes. Reduce heat to 325° and continue to cook until a meat thermometer registers 130°F. Be careful not to overcook or meat will be dry and chewy. Baste roast occasionally with any remaining glaze.
Remove roast from pan and keep warm. Add wine and stock to roasting pan and bring to a boil, scraping up any brown bits. Reduce slightly and then strain juices. Correct seasoning with salt and pepper. Slice roast and serve with warm pan juices and a dollop of carrot-sweet potato purée. Leftover roast can be used to make Buffalo Chili.