Recipes : Loin of Pork with Green Peppercorns : Food Network

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Loin of Pork with Green Peppercorns
Copyright 2004, Barefoot in Paris, All Rights Reserved

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.

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