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Loin of Pork with Green Peppercorns Recipe

Loin of Pork with Green Peppercorns

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Average Rating:

Total Reviews: 44

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  • 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.

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  • 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.

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  • 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!

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  • on January 08, 2010

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    I live in Houston and it is about 20 degrees here tonight. I needed some great stuff to prepare and kill some time. This pork loin was the best I have ever had.
    The topping is heaven and it was juicy cooked to perfection! I also prepared the herbed new potatoes and the carmelized shallots. I am a good cook,hard on myself at times, but I found nothing negative about anything I made. The shallots tasted like candy they were so good. I also made Ina's apple cake tatin. It is waiting for me now. It was all Ina tonight...
    I could not find the green peppercorns in brine at Whole Foods, so I bought some and soaked them in a touch of chardonnay. Perfection! Try these items. They are showstoppers! I will make this again for Easter. Can't wait!
    So delicious.

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  • on January 01, 2010

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    Made this for Christmas. Everyone raved! Pork was so tender. An absolute must try.

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  • on May 08, 2009

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    I made this recipe for my parents for a Christmas Eve dinner. It was easy and came out perfectly. Only thing I did differently was in the carving. I cut the whole thing off the ribs and sliced it rather than serving it bone-on. Paired it with Tyler Florence's scalloped potatoes and they went together fantastically. As with all of Ina's recipes, you may want to cut back a bit on the salt.

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  • on April 27, 2009

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    This recipe is my number one all-time favorite. It has been in my repertoire for years and is always a show-stopper. Ina is a master of good taste and presentation. You can not go wrong with this recipe; it is both impressive and downright delectable. The mustard, olive oil, salt mixture is right on target, who knew?! I recall the first time I asked my grocery butcher to french and tie the meat he looked at me like I was crazy... he went back in the back and got an older gentleman to explain to him what it was I wanted... Enjoy!!

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  • on January 07, 2009

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    We made this for New Year's Eve and it was a hit. Couldn't find the green peppercorns so we substituted capers. Used a nice Pinot Grigio for the wine.

    This made a lot of sauce, so I reserved some and put it in the freezer for the next batch.


    Love it!

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  • on August 09, 2008

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    I had never attempted Loin of Pork and given how pricy the cut can be I was quite intimidated. However after viewing this episode, I was swayed by how simple it looked. I tried it and it was out of this world!! My husband who is very picky was so delighted. The taste was wonderful. I made it for the two of us so only purchased 5 loin of pork chops, I just cut down a bit on the amount of sauce I used and I cut the salt in half. PERFECT!! WAY TO GO CONTESSA!!!

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  • on February 17, 2008

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    Congratulations on this excellent recipe. It certainly reflects your consistently high recipe standards.
    If I may offer a "no-brainer" suggestion to readers: be sure to check the temperature accuracy of your oven. I did not do this and it took the roast a bit longer than expected to cook. I always use a meat thermometer, which as we all know, "saved-the-day."

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