Roasted Pork Loin with Green Peppercorn Sauce
Prep Time:
4 minutes
Cook Time:
85 minutes
Servings:
8
The soft, unripened berries of the pepper plant, green peppercorns are preserved in a light brine and are wonderfully aromatic without being fiery. Chuck Williams introduced them to Williams-Sonoma customers in 1974. He asked Elizabeth David, the influential British food writer, to create a booklet of recipes featuring green peppercorns. This roast pork is an adaptation of one of her recipes.
Ingredients:
- 1 bone-in pork loin roast, about 7 lb.,
Frenched and tied - 2 Tbs. extra-virgin olive oil
- 1 tsp. ground fennel seeds
- 1 Tbs. salt, plus more, to taste
- 1 1⁄2 cups unsalted chicken stock
- 1 bay leaf
- 1 Tbs. all-purpose flour
- 1⁄2 cup white wine
- 1 tsp. Dijon mustard
- 2 Tbs. green peppercorns, rinsed well
Directions:
Let the pork roast stand at room temperature for 30 minutes. Preheat an oven to 400°F.
Rub the pork with the olive oil, and season with the fennel and the 1 Tbs. salt. Set the pork on a rack in a large roasting pan. Roast until the pork is golden brown and an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 140ºF for medium, 1 1⁄4 to 1 1⁄2 hours.
Meanwhile, in a small saucepan over medium-high heat, bring the stock and bay leaf to a simmer. Remove from the heat and let stand for 30 minutes. Remove the bay leaf and discard.
Transfer the pork to a cutting board and cover loosely with aluminum foil. Remove all but 2 Tbs. of the oil from the roasting pan and set the pan over medium heat. Add the flour and stir with a wooden spoon, scraping up any browned bits. While whisking, add the wine, mustard, stock and peppercorns and bring to a boil. Cook until the sauce is slightly thickened, 2 to 3 minutes. Taste and season with salt if needed. Transfer the sauce to a sauceboat. Carve the roast between the bones and pass the sauce alongside. Serve immediately. Serves 6 to 8.
Adapted from a recipe given to Chuck Williams by Elizabeth David in 1971.
Rub the pork with the olive oil, and season with the fennel and the 1 Tbs. salt. Set the pork on a rack in a large roasting pan. Roast until the pork is golden brown and an instant-read thermometer inserted into the thickest part of the roast, away from the bone, registers 140ºF for medium, 1 1⁄4 to 1 1⁄2 hours.
Meanwhile, in a small saucepan over medium-high heat, bring the stock and bay leaf to a simmer. Remove from the heat and let stand for 30 minutes. Remove the bay leaf and discard.
Transfer the pork to a cutting board and cover loosely with aluminum foil. Remove all but 2 Tbs. of the oil from the roasting pan and set the pan over medium heat. Add the flour and stir with a wooden spoon, scraping up any browned bits. While whisking, add the wine, mustard, stock and peppercorns and bring to a boil. Cook until the sauce is slightly thickened, 2 to 3 minutes. Taste and season with salt if needed. Transfer the sauce to a sauceboat. Carve the roast between the bones and pass the sauce alongside. Serve immediately. Serves 6 to 8.
Adapted from a recipe given to Chuck Williams by Elizabeth David in 1971.
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