Peppercorn Crusted Pork Loin Recipes

PEPPERCORN CRUSTED PORK LOIN WITH CREAMY SAUCE

Steps:

• 1. Preheat oven to 325 degrees. Combine mustard and buttermilk. Spread over roast. Combine bread crumbs, pepper, salt, thyme, and peppercorns in a bowl. Press mixture evenly over roast.
• 2. Place roast on broiler pan coated with cooking spray. Bake for 2 hours and meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
• 3. Combine all ingredients for the creamy peppercorn sauce in a bowl. Serve with pork loin slices.

PEPPERCORN CRUSTED PORK TENDERLOIN WITH BALSAMIC CREAM SAUCE

Steps:

• Preheat the oven to 425 degrees F and line a baking sheet with foil.
• Place the peppercorns in a small bag and using a meat mallet, crush the peppercorns coarsely and set aside.
• In a small skillet, melt the butter over medium heat.
• Add the shallots, garlic and parsley and saute for 3 minutes or until softened; let cool slightly.
• Stir in the breadcrumbs and peppercorns.
• Place the pork tenderloins on the baking sheet and press the shallot mixture along the top and sides of each tenderloin.
• Roast in the oven about 20 minutes or until a meat thermometer inserted in reaches 155 degrees F.
• Let stand for 5 minutes before slicing.
• To make the sauce, whisk together the cream, stock, vinegar, sugar, flour and thyme.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and simmer, stirring occasionally, for about 10 minutes or until reduced to about 1-1/2 cups.
• Spoon the sauce onto the individual plates and serve the sliced pork tenderloin on top.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY

Steps:

• Sprinkle the peppercorns on a piece of foil.
• Spray the entire pork loin with cooking spray.
• Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
• In a saute pan, quickly brown the pork on all sides.
• Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
• For the Gravy:.
• With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
• Cook until thickened, lower heat, simmer for 15 minutes.
• Slice meat into 1/2" slices.
• Serve with gravy.

LOIN OF PORK WITH GREEN PEPPERCORNS

Steps:

• 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

BLACK PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Place tenderlounds side by side and tie together with kitchen string. In a small bowl, combine the mustard, buttermilk, thyme, pepper, and salt; spread over surface of meat. press crumbs onto meat.
• Place on a rack in a shallow roasting pan. Cover and bake at 425°F for 15 minutes. Uncover; bake 35-40 minutes longer or until a meat thermometer reads 160°F let stand for 10 minutes. Remove string before slicing.

PEPPERCORN PORK TENDERLOIN

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.

PEPPER CRUSTED PORK ROAST

Steps:

• Preheat oven to 475 degrees.
• Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
• Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
• Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.