PEPPERCORN CRUSTED PORK LOIN WITH CREAMY SAUCE
This roasted pork loin is an easy weeknight recipe. The roast is tender and juicy. A peppercorn crust adds a bit of heat, but the creamy peppercorn dipping sauce cools it down. Simple and satisfying!
Provided by Sara Andrea
Categories Pork
Time 2h25m
Number Of Ingredients 16
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 PORK TENDERLOIN
A decadent little sauce makes this pork very tender and moist. Tastes like it should be harder to make than it is!
Provided by Jan in Lanark
Categories Pork
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
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 TENDERLOIN
Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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
SALT AND PEPPER-CRUSTED PORK
Categories Roast Low Carb Low Cal Father's Day Dinner Pork Tenderloin Healthy Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 6
Steps:
- Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
- Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.
PEPPERCORN CRUSTED PORK LOIN WITH PEPPER GRAVY
Make and share this Peppercorn Crusted Pork Loin With Pepper Gravy recipe from Food.com.
Provided by annconnolly
Categories Pork
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 679.2, Fat 31.6, SaturatedFat 13.5, Cholesterol 143, Sodium 263.2, Carbohydrate 65.9, Fiber 20.1, Sugar 0.5, Protein 46.2
PEPPER CRUSTED PORK ROAST
This is another of my mom's recipes, and we love it! It's very easy but impressive. The pepper does make the crust spicy, but you can scrape it off before eating if you don't like hot food.
Provided by JeriBinNC
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 598.8, Fat 41.6, SaturatedFat 16.1, Cholesterol 168.3, Sodium 190.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 51.2
BLACK PEPPER-CRUSTED PORK TENDERLOIN
Make and share this Black Pepper-Crusted Pork Tenderloin recipe from Food.com.
Provided by Scarlett516
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 176.4, Fat 6.6, SaturatedFat 2.2, Cholesterol 74.9, Sodium 273.6, Carbohydrate 4, Fiber 0.7, Sugar 0.6, Protein 24.2
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