Loin of Pork with Green Peppercorns

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
10 min
Cook:
1 hr 20 min

Yield:
8 servings
Level:
Easy

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
Directions

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

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

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

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

Homemade Chicken Stock:

3 (5-pound) chickens

3 large onions, unpeeled and quartered

6 carrots, unpeeled and halved

4 celery stalks with leaves, cut in thirds

4 parsnips, unpeeled and cut in half (optional)

20 sprigs fresh flat-leaf parsley

15 sprigs fresh thyme

20 sprigs fresh dill

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

2 tablespoons kosher salt

2 teaspoons whole 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.

Yield: 6 quarts

Prep Time: 15 minutes

Cook Time: 4 hours


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    Loin of Pork with Fennel

    Recipe courtesy of Ina Garten