Jackie's four peppercorn pork loin roast.

By á-49086

Nice roast for a dinner party. Very pretty.

Ingredients

• Sauce:
• 4 1/2 lb boneless pork loin tied
• 3 Tbs unsalted butter, softened
• 2 Tbs All purpose flour
• 1/4 cup mixed black, white and green pepper corns crushed coarse. (available at specialty stores )
• 1/4 cup All Purpose flour
• 1 3/4 chicken broth
• 2 Tbs red wine vinegar or to taste
• Rosemary sprigs as garnish if desired

Preparation

Step 1

Pat the pork and dry and season with salt. In a small bowl combine the butter and the flour to make a paste. Coat the top of the pork with the paste and sprinkle with the peppercorns, pressing then in lightly. In a roasting pan roast the pork on a rack in the middle of a pre-heated 475 degree oven for 30 minutes, then reduce to 325 degrees and roast pork for 1 1/2 hours or more (or meat thermometer registers 155 degrees). Transfer the meat to a cutting board and let sit for 10 minutes.

To make the sauce: while the pork is sitting pour off all but 1/4 cup of the fat from the pan and whisk in the flour and cook the roux over moderate heat stirring for 3 minutes. Add 1 3/4 chicken broth and 1 cup water in a stream, whisking and bring the liquid to a boil. Stir in 2 Tbs. Vinegar and salt to taste. Simmer the sauce until thickened to the desired consistency. Discard strings and slice into 1/2 " slices. Arrange on a platter and garnish with rosemary sprigs. Pour the sauce into a gravy boat. ( you might use chicken stock and a splash of wine instead of water. )