Loin of Pork with Green Peppercorns
Show: Barefoot Contessa
Episode: Housewarming Party
Rate This RecipeRead users' reviews (44)
- Recipe categories: Meat, Pork, Vegetables, Carrot, Celery,
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Total Reviews: 44
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By Chef #537268
Oldsmar, Flordia
on January 19, 2008
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I have prepared this recipe twice, first on Christmas Eve, and the second time when I had friends in town for the New Year. My family has requested that I make this every Christmas Eve, and the gang from New Years requested this recipe to a person. This presents really well, smells wonderful and is so moist. Ina, you hit a home run with this one.
By pattyjustlovesk...
Kirkland, WA
on January 02, 2008
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Wow! Was this ever a huge hit when I prepared it for our family's Christmas
dinner.Thank you Ina.
By patti1951
Queen Creek, AZ
on January 02, 2008
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This recipe is outstanding. Made this for New Year's Eve dinner and everyone enjoyed it tremendously. The rub for the roast and the sauce was awesome. I did leave out the green peppercorns in brine for the sauce since I couldn't find them, but great anyway. This is a keeper. Thanks Ina. Great as always.
By cobbshana_9269702
Frisco, TX
on December 26, 2007
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This was so easy and so tasty. I used a pork tenderloin instead, no bones. For the peppercorns in brine, I soaked 1/4 c. green peppercorns in chicken stock and white wine (enough liquid to cover and added about 1 T of salt. Will defanitely make again!
By rosaliecolli_92...
Fresno, CA
on December 20, 2007
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This is absolutly wonderful, I will use
this recipe again and again. :Thank you.
By klife_7818196
Fort Myers, FL
on December 13, 2007
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A hit! Will definitely make again.
I used a pork roast and it turned out great.
By mahze
Sierra Madre,, CA
on September 23, 2007
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We all rated this a keeper - toddler and 4 adults. I used a boneless pork loin and it cooked in Convection in 25 minutes to 141 degrees. As instructed in the recipe, I tented with foil for another 20 mins. Just excellent. Had two babies to tend during the prep and still got it done on time with asparagus for the vegetable and both roasted potatoes and noodles as starch choices (toddler wanted the noodles.
By missyadda_5908147
Grand Terrace, CA
on July 07, 2007
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This recipe calls for A LOT of salt and it was way too much for us. I might make this again but will use less salt and will cook it a bit longer. We like our pork to be completely cooked and the cook time, as shown, leaves quite a bit of pink.
Not a favorite.
By sspring_5952269
Dallas, TX
on May 06, 2007
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This was delicious. The pork was seasoned perfectly and was very tender. The sauce was out of this world. I followed Ina's suggestion and made the herbed new potatoes to go with it. I didn't have new potatoes so I used butter potatoes. The pork and potatoes were a great pair. I highly recommend this recipe.
By ymcasam_7596391
whittier, CA
on April 17, 2007
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This recipe is definitely one we will make again! Great combination of flavors. I used two prok tenderloins tied together and that worked well. The only trouble I had was finding the green peppercorns; which after several phone calls I was able to locate at Bristol Farms. This is an upscale market in so calif.