Loin of pork with green peppercorns from Barefoot In Paris: Easy French Food You Can Make At Home by Ina Garten

  • fennel seeds
  • Dijon mustard
  • green peppercorns in brine
  • pork loin
  • whole grain mustard
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Canned broth or homemade stock (see recipe) can be used.

  • anya_sf on March 02, 2020

    My pork roast was 4.5 lbs but only had 5 bones (= 5 super-thick chops). It roasted for 1 hour 20 minutes; the thermometer did not consistently read 140 degrees (I guess due to the bones), but it turned out to be perfectly cooked. The rub was very flavorful. The sauce was really good too, but ugly due to the fond, so I strained it before adding peppercorns. I'd definitely make this again.

  • Delys77 on October 26, 2011

    Absolutely fabulous sauce and a delicious and simple roast. Quite an easy dish to put together also. You might want to go a tiny bit lighter on the salt in the sauce.

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