Loin of Pork with Green Peppercorns

By Carla

Serves 8

Delicious and tender with a hint of spice from the peppercorns. Perfect for fall and winter dinners.

Adapted from Ina Garten's Barefoot in Paris.

Ingredients

• 1 pork loin, tied, no bones (about 3 pounds) or with bones, Frenched and tied (5 pounds/10 bones)
• 2 Tbsp good olive oil
• 4 tsp Dijon mustard, divided
• 4 tsp whole-grain mustard, divided
• 1 tsp ground fennel seed
• Kosher Salt
• Freshly ground black pepper
• 3 Tbsp all-purpose flour
• 1 cup good white wine
• 3 cups apple cider vinegar, or Chicken Stock
• 1/4 cup green peppercorns, in brine, rinsed and drained (can be found in supermarkets next to the capers)

Preparation

Step 1

Preheat oven to 400 degrees. 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 tsp of each mustard, the fennel seed, 2 tsp salt, and 1/2 tsp 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. 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 apple cider or chicken stock, the remaining 2 tsp of each mustard, the green peppercorns, 2 tsp salt, and 1/2 tsp 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 form the roast pork, slice between the bones (if using) and serve warm with the hot sauce.

Note: Don't allow the pork to rest under the foil for more than 20 minutes or it will overcook.