Loin of Pork with Green Peppercorns

Name: Loin of Pork with Green Peppercorns
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones); 4 teaspoons Dijon mustard, divided; 1 teaspoon ground fennel seed; 3 Tbsps all-purpose flour; 59 milliliters green peppercorns in brine, drained; 8 servings Kosher salt; 2 Tbsps good olive oil; 237 milliliters good white wine; 4 teaspoons whole-grain mustard, divided

Loin of Pork with Green Peppercorns requires about 1 hour and 40 minutes from start to finish. This recipe serves 8. One serving contains 73 calories, 1g of protein, and 4g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have wine, pork loin, ground fennel seed, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet.

Instructions

Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

Ingredients you will need

Pork

Equipment you will use

Oven

Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. 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. 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.

Ingredients you will need

Black Pepper

Fennel Seeds

Olive Oil

Mustard

Pork

Salt

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Whisk

Bowl

Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.

Equipment you will use

Aluminum Foil

Cutting Board

Oven

For the sauce, remove all but 1/4 cup of fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Equipment you will use

Roasting Pan

Whisk

Add the wine and scrape up all the brown bits from the bottom of the pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.

Ingredients you will need

Green Peppercorns

Chicken Stock

Black Pepper

Mustard

Sauce

Salt

Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.

Ingredients you will need

Pork Roast

Hot Sauce

3 (5-pound) chickens

Ingredients you will need

Chicken

3 large onions, unpeeled and quartered

Ingredients you will need

Onion

6 carrots, unpeeled and halved

Ingredients you will need

Carrot

4 celery stalks with leaves, cut in thirds

Ingredients you will need

Celery Rib

4 parsnips, unpeeled and cut in half (optional)

Ingredients you will need

Parsnip

20 sprigs fresh flat-leaf parsley

Ingredients you will need

Fresh Flat Leaf Parsley

15 sprigs fresh thyme

Ingredients you will need

Fresh Thyme

20 sprigs fresh dill

Ingredients you will need

Fresh Dill

1 head garlic, unpeeled and cut in 1/2 crosswise

Ingredients you will need

Garlic

2 tablespoons kosher salt

Ingredients you will need

Kosher Salt

2 teaspoons whole black peppercorns

Ingredients you will need

Black Peppercorns

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. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

Ingredients you will need

Peppercorns

Vegetable