Loin of Pork with Green Peppercorns (Ina Garten) Recipe

Posted by
Rate It!
Loin of Pork with Green Peppercorns (Ina Garten)
Add your photo!
Ingredients
11
Count
Nutrition
735
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  2. 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.
  3. 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.
  4. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
  5. Homemade Chicken Stock:
  6. 3 (5-pound) chickens
  7. 3 large onions, unpeeled and quartered
  8. 6 carrots, unpeeled and halved
  9. 4 celery stalks with leaves, cut in thirds
  10. 4 parsnips, unpeeled and cut in half (optional)
  11. 20 sprigs fresh flat-leaf parsley
  12. 15 sprigs fresh thyme
  13. 20 sprigs fresh dill
  14. 1 head garlic, unpeeled and cut in 1/2 crosswise
  15. 2 tablespoons kosher salt
  16. 2 teaspoons whole black peppercorns
  17. 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.
  18. Yield: 6 quarts
  19. Prep Time: 15 minutes
  20. Cook Time: 4 hours
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 735.29 Kcal (3079 kJ)
Calories from fat 323.7 Kcal
% Daily Value*
Total Fat 35.97g 55%
Cholesterol 249.29mg 83%
Sodium 414.9mg 17%
Potassium 891.46mg 19%
Total Carbs 7.29g 2%
Sugars 2.12g 8%
Dietary Fiber 0.41g 2%
Protein 82.59g 165%
Vitamin C 0.1mg 0%
Iron 4.4mg 25%
Calcium 152.1mg 15%
Amount Per 100 g
Calories 174.3 Kcal (730 kJ)
Calories from fat 76.73 Kcal
% Daily Value*
Total Fat 8.53g 55%
Cholesterol 59.09mg 83%
Sodium 98.35mg 17%
Potassium 211.32mg 19%
Total Carbs 1.73g 2%
Sugars 0.5g 8%
Dietary Fiber 0.1g 2%
Protein 19.58g 165%
Iron 1.1mg 25%
Calcium 36mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 17.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top