2
Whisk the mustard with the apple cider, honey, thyme and garlic; set aside.
4
Preheat the oven to 425°F. Toss the potatoes with the carrots, onions, oil, thyme and half the salt and pepper. Arrange in an even layer in a large roasting pan. Roast for 30 minutes or until lightly browned.
5
Meanwhile, pat the pork dry with paper towel. Season all over with remaining salt and pepper. Place over the vegetables.
6
Pour the broth and wine into the roasting pan. Reduce the temperature to 325°.
7
Roast, basting every 30 minutes with the glaze, for 2 to 2 1/2 hours or until an instant-read thermometer registers 145°F when inserted into the center of the pork.
8
Transfer the pork to a platter or carving board; tent with foil. Using a slotted spoon, transfer the vegetables to a serving bowl; tent with foil. Transfer the cooking liquid to a small saucepan; bring to a simmer.
9
Whisk the flour with the apple cider until smooth. While whisking constantly, slowly pour the apple mixture into the saucepan. Cook, stirring, for 5 minutes or until thickened.
10
Season with salt and pepper to taste.
