Pork roasts can be intimidating to cook. The meat itself is lean and if not cooked properly, it’s dry and flavorless. However, all you need to ease that fear are the right tools, quality ingredients, and a good pork roast recipe. If you take the time to gather everything in advance, it makes cooking this stunning roast absolutely foolproof.
This Roasted Pork recipe comes straight from the pages of Ina Garten’s renowned Barefoot In Paris cookbook. The oven does most of the work in this recipe, effortlessly transforming a simple cut of pork into a richly flavorful roast. The delectable sauce, crafted with ease towards the end, adds a final touch of elegance, resulting in a dish that is as visually stunning as it is palate-pleasing. Prepare to elevate the humble pork to extraordinary heights!
3 things make this pork roast stand out above the rest.
1. A good cut of pork, frenched and tied. (This is a good opportunity to visit your butcher.)
2. A Leave in Oven Thermometer, like the Thermoworks Dot, to ensure the perfect temperature.
Learn Why
3. Green Peppercorns in brine, pre-ordered online, because they are impossible to find anywhere.
The brined peppercorns are very different from a regular peppercorn. Whole black peppercorns that you are more familiar with, tend to jump up and bite your pallet, which we expect in certain meals like Steak Au Poive. Instead, these brined peppercorns are soft, and almost melt into the sauce, similar to a caper, but without the intense salt flavor.
What makes this pork roast recipe magical is it’s decadent sauce. The sauce is started like a traditional gravy using drippings, flour and stock. Then, to enhance the flavors, two styles of mustards and a unique style of peppercorn are added, taking the sauce to a whole new level.
The final sauce is rich with an impressive depth of flavor, which pairs nicely with the otherwise simple and lean pork roast.
This Pork Roast recipe is an excellent holiday meal, special occasion dinner, or a Sunday roast for the whole family. I highly recommend serving it with Make Ahead Mashed Potatoes and a good bottle of Burgundy.
Pork Rib Roast with Green Peppercorns
Equipment
- 1 Leave in temperature probe - Such as Thermoworks Dot
Ingredients
- 1 pork loin- bone in, Frenched and tied. (Original recipe is 5 pounds or 10 bones, but you can half the cut of meat and keep all the measurements the same)
- 2 tbsp good olive oil
- 4 tsp Dijon mustard- divided
- 4 tsp whole-grain mustard- divided
- 1 tsp ground fennel seed
- Kosher salt
- Freshly ground black pepper
- 3 tbsp all-purpose flour
- 1 cup good white wine
- 3 cups Chicken Stock- preferably homemade or good quality prepared broth
- 1/4 cup green peppercorns in brine- drained. (Hard to find. Best to order online.)
Instructions
- Preheat the oven to 400°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.
- Use an internal temperature probe, such as Thermoworks Dot, and set to 140°F.
- Roast for 1 to 1 1/4 hours, until the internal temperature reaches 140°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.
