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.
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.
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.