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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
5 lb. pork loin, bone-in
2 T. olive oil
4 tsp. Dijon mustard
4 tsp. whole-grain mustard
1 tsp. ground fennel seed
kosher salt and pepper
3 T. all-purpose flour
1 c. white wine
3 cups chicken broth
1/4 c. green peppercorn, drained
Allow the pork to stand at room temperature for 30 minutes.
Preheat oven to 400F.
Place pork, fat side up, in a roasting pan just large enough to hold it comfortably.
In a small bowl, whisk together olive oil, 2 teaspoons of each mustard, fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Rub mixture on top of pork and roast at 400F for 1 to 1 1/4 hours, or until the internal temperature reaches 140F.
Remove from oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For sauce, remove all but 1/4 cup of fat from roasting pan.
If there isn't 1/4 cup, add enough butter to make 1/4 cup total.
Over medium heat, whisk flour into fat in pan and cook for 1 minute.
Add wine and scrape up all brown bits from bottom of pan.
Add chicken broth, remaining 2 teaspoons of each mustard, green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Bring to a boil, then lower heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
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PORK - ROAST - GREEN PEPPERCORN SAUCE
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Category: Pork
Prep Time: Cook Time: Total Time:
Makes 6 servings.
5 lb. pork loin, bone-in
2 T. olive oil
4 tsp. Dijon mustard
4 tsp. whole-grain mustard
1 tsp. ground fennel seed
kosher salt and pepper
3 T. all-purpose flour
1 c. white wine
3 cups chicken broth
1/4 c. green peppercorn, drained
Allow the pork to stand at room temperature for 30 minutes.
Preheat oven to 400F.
Place pork, fat side up, in a roasting pan just large enough to hold it comfortably.
In a small bowl, whisk together olive oil, 2 teaspoons of each mustard, fennel seed, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Rub mixture on top of pork and roast at 400F for 1 to 1 1/4 hours, or until the internal temperature reaches 140F.
Remove from oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
For sauce, remove all but 1/4 cup of fat from roasting pan.
If there isn't 1/4 cup, add enough butter to make 1/4 cup total.
Over medium heat, whisk flour into fat in pan and cook for 1 minute.
Add wine and scrape up all brown bits from bottom of pan.
Add chicken broth, remaining 2 teaspoons of each mustard, green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper.
Bring to a boil, then lower heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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