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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By Honeyeyes1
on January 24, 2012
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Fantastic, moist, delicious! Used a 3 lb boneless pork loin and cut the sauce down to 1/3 of the original recipe and still had plenty leftover. Will definitely make again! : Baked mine for 55 minutes, 140 degrees internal temp as recommended.
By Audelo
San Diego, CA
on May 22, 2011
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This has to be the best recipe ever!!!! So easy and yet impressively elegant. My husband and kids loved it. It's just absolutely delicious.
By katherwhite_7503084
Dickerson, MD
on January 25, 2011
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This recipe was once again incredible. Thanks Ina for always having my "go to" recipes.. even when impromptu friends for dinner is just hours away and I haven't even shopped yet. It was lovely and will definitely make it again! As other post, in a quick pinch didn't find the peppercorns at Whole Foods so had to use white coarsely ground pepper instead. Still was wonderful. Will make again with mail order green/ brined peppercorns. Simply Lovely!
Read all 44 reviews