Roast Pork Loin With Pink Peppercorn, Brown Sugar, & Sage – a delicious recipe with center, olive oil, Kosher salt, pink, brown sugar, sage. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the oven to 400u00b0F. Rub the pork with oil and season generously with salt and pepper. Mix peppercorns and brown sugar in a small bowl and coat the pork lightly on all sides.
2
Place the pork on top of a 12-inch x 14-inch piece of parchment paper with the loin aligned along one long end of the parchment. Top the pork with sage leaves and roll it up tightly in the parchment. Twist the ends closed and tie each end tightly with butcher's twine.
3
Place on a rimmed baking sheet and roast until an instant-read thermometer inserted into the thickest part of the pork (through the parchment) reads 140u00b0F, about 20 to 25 minutes. Remove from the oven but keep the pork wrapped. Let rest for 10 minutes, unwrap, and thinly slice. Drizzle with any juices accumulated in the parchment and serve.
461
kcal
Calories
28
g
Fat
4
g
Carbs
46
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds center-cut pork loin, at room temperature, 1 tablespoon olive oil, Kosher salt, 2 tablespoons pink peppercorns, lightly crushed, and more.
Yes, Roast Pork Loin With Pink Peppercorn, Brown Sugar, & Sage 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.
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