Peppercorn Pork With Wine Sauce Recipes

Steps:

• Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
• In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
• Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.

Steps:

• Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
• Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
• Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
• Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
• Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
• Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
• Serve pork with sauce.

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

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

Steps:

• Slice the tenderloin open lengthwise, being careful not to cut through to the other side.
• You want to split the meat into one large, flat piece.
• Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
• Cut the meat across into 4 even portions.
• In a large skillet, heat the oil over medium heat until hot.
• Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
• Transfer the meat to a plate and tent with foil to keep it warm.
• Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
• Pour the sauce over the meat, season with salt and serve.