| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pork loin, bone in, Frenched and tied (about 5 pounds, 10 bones)
- 2 tablespoons good olive oil
- 4 teaspoons Dijon mustard, divided
- 4 teaspoons whole-grain mustard, divided
- 1 teaspoon ground fennel seed
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour
- 1 cup good white wine
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup green peppercorns in brine, drained
Instructions
- Preheat the oven to 400 degrees F. 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 teaspoons of each mustard, the fennel seed, 2 teaspoons salt, and 1/2 teaspoon 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 F. 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 chicken stock, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon 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 from the roast pork, slice between the bones, and serve warm with the hot sauce.
- Directions
- Homemade Chicken Stock:
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in half (optional)
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
- Yield: 6 quarts
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 100 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 339 mg |
| Serving Size | 1 of 8 servings |
| Calories | 100 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 339 mg |
Reviews
Totally worth the advance planning of buying the peppercorns online. Very refined roast that is easy, but extremely impressive. Can’t wait to make again.
I’ve made this dish several times and it is always a sensation. The particular ingredients are crucial. By all means plan ahead and get the Madagascar Green Peppercorns from Amazon. I tried this dish once with some I found in a local store and there was no comparison. Also, the mustards: Get the Edmond Fallot Walnut Dijon Mustard from Amazon as well. Last, I use Maille Old Style whole grain mustard. The sauce these three ingredients generate is stupendous.
Worth the steps but be sure to start with a delicious piece of meat. Spend the money and buy a really good pork roast – preferably from a local farmer. But the platter has a serious wow factor.
Finally found green peppercorns in brine at Wegmans.
You can get the Madagascar Green Peppercorns in brine that Ina recommends on amazon.
Wow the sauce was way too salty – in addition my porkchops (bone in) got to 140 in 30 minutes – I would recommend half of the mustard used and minimal salt …
First – I read the reviews first and would really like to know how many folks actually found “Green Peppercorns in Brine” with which to make the recipe? I spent the better part of two hours canvassing the city looking for these elusive peppercorns. World Market? Nope. Whole Foods? Nope. HIgh-end local expensive grocery store? Nope. Finally ended up doing what a couple others did and brined some dried green peppercorns myself. Probably not what Ina had in mind but when a city of 400k doesn’t have the ingredient, it made me wonder how others were getting them. Mail order I guess, which takes a lot more foresight than I usually have for planning a meal. The frenching was impressive and the mustard coating was delicious, however. All that being said, I would brine the pork if I made this dish again, which (let’s be honest) I probably wouldn’t, unless I made some substitutions for “green peppercorns in brine”.
This is simply excellent. So easy to make. I will be making this again and again. Thanks Ina!
Fantastic, moist, delicious! Used a 3 lb boneless pork loin and cut the sauce down to 1/3 of the original recipe and still had plenty leftover. Will definitely make again! : Baked mine for 55 minutes, 140 degrees internal temp as recommended.
This has to be the best recipe ever!!!! So easy and yet impressively elegant. My husband and kids loved it. It’s just absolutely delicious.