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Pork Rib Roast with Green Peppercorns

Pork Rib Roast with Green Peppercorns

By Christina Collins

Pork chop with Green Peppercorn Sauce

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 courtesy of Ina Garten. If you take the time to gather everything in advance, it makes cooking this stunning roast absolutely foolproof.

3 things make this incredible 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.
  3. Green Peppercorns in brine, pre-ordered online, because they are impossible to find anywhere.

Once you have these 3 things on hand, the rest is a breeze. The result is a roast that is fit for a king. (Or at least some company!)

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, 2 styles of mustards and a unique style of peppercorn are added, taking the sauce to a whole new level. 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. 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 Peppercorn Sauce

Pork Rib Roast with Green Peppercorns

This Pork Roast recipe takes some advance planning to ensure you have the necessary ingredients and tools. Once you have what you need, this Pork Roast makes for an excellent holiday meal, special occasion dinner, or a Sunday roast for the whole family. Serve with Mashed Potatoes and a good bottle of Burgundy for the perfect meal.
Course dinner
Cuisine American, French

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 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 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 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.
    Raw Pork roast, Frenched and Tied
  • 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.
    Spices and oil in a bowl
  • Rub the mixture on top of the pork.
    Basing a pork roast with a mustard mixture
  • Use an internal temperature probe, such as Thermoworks Dot, and set to 140 degrees F.
    Pork roast with a In oven thermometer set to 140
  • Roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
    Crispy Pork roast
  • Remove from the oven, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
    Pork Roast wrapped in foil
  • 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.
    Pork Drippings in pan to start gravy sauce
  • Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute.
    Flour added to Pot
  • 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.
    Sauce for pork roast in pan
  • Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
    Pork Rib Roast with Green Peppercorn Sauce

Notes

Green Peppercorns in Brine can be incredibly difficult to source. Its easiest and least frustrating to order them online. (No substitute would be successful here.) I order them from Amazon
Keyword pork, roast

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