Peppercorn Pork Roast Recipe

Name: Peppercorn Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter or margarine; 1 (4 1/2-pound) rolled boneless pork loin roast; 1 tablespoon mustard seeds; 1 tablespoon cracked black peppercorns; 1 tablespoon green peppercorns; 1 tablespoon white peppercorns; 2 tablespoons all-purpose flour; 1 tablespoon dry mustard; 2 teaspoons dried thyme; 1 teaspoon brown sugar; 1/4 cup butter, softened; 2 tablespoons Dijon mustard; 1 tablespoon all-purpose flour; 1 1/2 cups apple cider, divided; 1 tablespoon cider vinegar; 1 teaspoon Dijon mustard; 3 tablespoons apple brandy; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; Garnish: fresh herb sprigs

Servings: persons

1 tablespoon butter or margarine
1 (4 1/2-pound) rolled boneless pork loin roast
1 tablespoon mustard seeds
1 tablespoon cracked black peppercorns
1 tablespoon green peppercorns
1 tablespoon white peppercorns
2 tablespoons all-purpose flour
1 tablespoon dry mustard
2 teaspoons dried thyme
1 teaspoon brown sugar
1/4 cup butter, softened
2 tablespoons Dijon mustard
1 tablespoon all-purpose flour
1 1/2 cups apple cider, divided
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
3 tablespoons apple brandy
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish: fresh herb sprigs

1
Melt 1 tablespoon butter in a heavy skillet over medium-high heat; add roast, and brown on all sides. Place in a roasting pan, and cool slightly.
2
Combine mustard seeds and next 3 ingredients in a heavy-duty zip-top plastic bag; seal. Crush spices with a meat mallet or rolling pin.
3
Combine crushed spices, 2 tablespoons flour, and next 3 ingredients; stir in 1/4 cup butter and 2 tablespoons Dijon mustard. Spread on top and sides of roast.
4
Bake at 475u00b0 for 20 minutes; reduce heat to 325u00b0. Loosely cover with aluminum foil, and bake 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 160u00b0. Remove roast from pan, reserving 2 tablespoons drippings; keep warm.
5
Combine reserved drippings, 1 tablespoon flour, 2 tablespoons apple cider, cider vinegar, and 1 teaspoon Dijon mustard; set aside.
6
Bring remaining apple cider to a boil in a saucepan over medium-high heat; boil 8 minutes or until reduced to 3/4 cup. Stir in brandy; boil 1 minute.
7
Whisk in flour mixture, salt, and pepper; cook over medium-high heat until thickened. Serve with roast. Garnish, if desired.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 20 ingredients. The key ingredients include: 1 tablespoon butter or margarine, 1 (4 1/2-pound) rolled boneless pork loin roast, 1 tablespoon mustard seeds, 1 tablespoon cracked black peppercorns, and more.

Yes, Peppercorn Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

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

Peppercorn Pork Roast

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