LOIN OF PORK WITH GREEN PEPPERCORNS

LOIN OF PORK WITH GREEN PEPPERCORNS image

Categories Pork

Yield 8 servings

Number Of Ingredients 11

1 pork loin, bone in, about 5 pounds
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 pepper
3 tablespoons all-purpose flour
1 cup good white wine
3 cups chicken stock
1/4 cup green peppercorns, in brine, drained

Steps:

Preheat the oven to 400 degrees. Allow 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 11/4 hours, until the internal temperature reaches 140 degrees. Remove from 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 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. Slice the roast pork between the bones and serve warm with the hot sauce.