Loin of pork with green peppercorns from Barefoot In Paris: Easy French Food You Can Make At Home (page 118) by Ina Garten

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Notes about this recipe

  • SpatulaCity on August 17, 2023

    So delicious. Butcher didn’t have a full roast, so I bought two individual bone-in pork loins (only needed to serve two) and tied them together. The rub was delicious and the green peppercorn sauce was wonderful. It felt like a restaurant quality recipe, and may be one of my favorite pork dish that I’ve ever made. Served with garlic mash from the same book and it was a delightful and relatively easy weeknight dinner, but would also be impressive enough to make for company. Would make a nice holiday or special occasion dinner. I especially appreciate that it packed a lot of flavor without needing a long marinade or any magical techniques.

  • 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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