How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Loin of Pork with Green Peppercorns?

You need 11 ingredients. The key ingredients include: 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones), 2 tablespoons good olive oil, 4 teaspoons Dijon mustard, divided, 4 teaspoons whole-grain mustard, divided, and more.

Is Loin of Pork with Green Peppercorns suitable as meat & poultry?

Yes, Loin of Pork with Green Peppercorns falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Loin of Pork with Green Peppercorns?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loin of Pork with Green Peppercorns Recipe

Name: Loin of Pork with Green Peppercorns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones); 2 tablespoons good olive oil; 4 teaspoons Dijon mustard, divided; 4 teaspoons whole-grain mustard, divided; 1 teaspoon ground fennel seed; Kosher salt; Freshly ground black pepper; 3 tablespoons all-purpose flour; 1 cup good white wine; 3 cups Homemade Chicken Stock, recipe follows, or canned broth; 1/4 cup green peppercorns in brine, drained

Loin of Pork with Green Peppercorns

Eats Now Editorial Team · 476 kcal · Meat & Poultry

1
Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
2
Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably.
3
In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper.
4
Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
5
For the sauce, remove all but 1/4 cup of fat from the roasting pan.
6
If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total.
7
Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.
8
Add the wine and scrape up all the brown bits from the bottom of the pan.
9
Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper.
10
Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
11
Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
12
3 (5-pound) chickens
13
3 large onions, unpeeled and quartered
14
6 carrots, unpeeled and halved
15
4 celery stalks with leaves, cut in thirds
16
4 parsnips, unpeeled and cut in half (optional)
17
20 sprigs fresh flat-leaf parsley
18
15 sprigs fresh thyme
19
20 sprigs fresh dill
20
1 head garlic, unpeeled and cut in 1/2 crosswise
21
2 tablespoons kosher salt
22
2 teaspoons whole black peppercorns
23
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil.
24
Skim the surface as needed.
25
Simmer uncovered for 4 hours.
26
Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill.
27
Discard the hardened fat, and then pack the broth in quart containers.

Loin of Pork with Green Peppercorns

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