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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 April 15, 2007

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    When i first saw this recipe i thought that it might be a little "mustardy" but it wasn't, it was delicous! I couldn't find the green peppercorns so I didn't use them but it still turned out great.

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  • on April 09, 2007

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    I made this for my family for Easter. Unfortunately, we had to hold dinner for about 2 hours due to a late appointment and traffic for one couple. This roast sat, after cooking, for two hours covered tightly with aluminum foil, and still came out moist and delicious! I can just imagine how good it would have been if it didn't have to sit so long. Also did the potatoes from this episode and they were a hit, too! I would definitely do this one again.

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  • on January 18, 2007

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    As much as I love Ina, and I think that 9.5 times out of ten, I'm always pleased with her recipes, this one just didn't cut it. I found the cooking time a bit tricky, and I also found that the gravy didn't work out well at all. I spent so much time in the kitchen trying to salvage it.
    Personally, I wouldn't attempt this recipe again.

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  • on January 17, 2007

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    I found this recipe by Ina to be an excellent choice to serve my guests an unusual preparation with the Peppercorns...My husband and I love it.

    Thanks Ina I use a lot of your recipes and just now found out how to get them on the internet...I had trouble figuring out how to get a copy...they were usually "expired".

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  • on January 13, 2007

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    I ended up purchasing a boneless whole pork loin, center cut. My local market was out of the cut I needed but this was just as amazing, I'm sure. I don't even care for mustard and the crust AND the sauce were to die for! Had to cook it a little longer because I had an 8 pound roast, but it was well worth the time and effort. Made it along with the potatoes and the apple tatin and couldn't have asked for a more satisfying dinner. Can't wait to have the sandwiches for leftovers! By the way, the sauce makes ALOT and would be wonderful on chicken as well!
    Enjoy!!!

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  • on December 26, 2006

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    Ina did it again with this deceptively simple recipe. I used a bone-in pork loin and it turned out fabulous: moist, tender, flavorful and the house smelled great while it was roasting. We usually have turkey for Christmas dinner but this may have just turned a page for us! Oh, and I turned out only to have one chix broth (14 oz. so I substituted more white wine to make up for the liquid and the sauce was wonderful! I'll probably lighten up on the peppercorns next time too -- they're hard to find in any but gourmet groceries and if people mistake them for capers (which happened here :-o it's a little disconcerting! All in all, a wonderful recipe that takes almost no time and tastes like you slaved all day!

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  • on December 14, 2006

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    Tried this last New Years Day. It was fabulous and we will now use this every New Years with our hoppin john for luck. It was easy to prepare and brought rave reviews.

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  • on September 03, 2006

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    I substituted two racks of lamb for the pork and hoped for the best! The cooking time was less, about an hour. The final product was amazing. The lamb melted in our mouths. The sauce was very delicious, not mustardy as I had suspected. My husband and mother-in-law are still talking about it. I made the entire meal in the Housewarming episode. It was perfect. Ina is a genius. I just love her. Thanks Ina.

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  • on August 21, 2006

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    Ina rarely disappoints, this recipe being no exception. I've never been a big fan of pork, though this preparation was extremely flavorful and easy to prepare. A few helpful hints though: beware of the cook time! The biggest problem I have had with most recipes from FN is that the cook times tend to be too long and this recipe is no exception. I removed the pork after only 58 minutes and it was 145 degrees in the middle (I had an internal temp guage as a backup. I feared it would be overdone but it was perfect. Secondly, with this cut of loin, ask your butcher to crack the bone for each lollipop or you will find it difficult to cut after its removed in the oven. Lastly; since the pork is naturally pretty salty, you can err on the lighter side in terms of the recommended salt. I also used low sodium chicken broth and the sauce was almost too salty. Really great dish!

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  • on June 20, 2006

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    great recipe...the sauce was very good.
    did not make my own chicken broth.
    bought an all natural low sodium which is better than the regular store bought
    high sodium type. substituted 1 cup of the chicken broth with a cup of apple
    juice. also drained the peppercorns out of the sauce at the last minute as I felt the sauce was already hot enough

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