This make-ahead oven roasted pork loin with green peppercorn sauce is the perfect holiday recipe but is easy enough to do for an average weeknight!
- 1 (2.5) pound boneless pork loin
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp fennel seeds
- 1 tsp kosher salt
- 1 tsp ground black pepper
For the green peppercorn sauce:
- 3 tbsp butter (only if there isn’t enough fat in the saute pan)
- 3 tbsp all-purpose flour
- 1 cup white wine
- 3 cups chicken stock
- 1 tsp Dijon mustard
- 1 tsp whole grain mustard
- 1 (3.5 oz) container of green peppercorns in brine, drained
Preheat the oven to 400 degrees. Place the pork loin on your counter and let it come to room temperature for 30 minutes while the oven preheats.
Spray an ovenproof saute pan with a light spritz of cooking oil. Place the pork loin with the fat side up in the pan.
Combine the olive oil, mustards, fennel seed, and salt & pepper in a small bowl. Spoon them evenly over the top of the pork loin. Insert a probe thermometer into the center of the pork and set the temperature alarm for 145 degrees.
Place the saute pan in the oven and roast the pork until it reaches 145 degrees. Generally, this takes 20 – 25 minutes per pound.
Once the pork is at the proper temperature, remove the pan from the oven. Transfer the pork loin to a cutting board and cover it loosely with a tent of aluminum foil.
Prepare the green peppercorn sauce:
There should be some drippings in the pan. Pour out anything more than 1/4 cup of the drippings. If there’s not much in the pan, just leave everything as is and add 3 – 4 tbsp of butter. Melt the butter over medium heat.
Add the flour to the pan and whisk it into the fat until it is bubbling and lightly golden. Pour in the wine and use it to deglaze the pan. The wine will help release all the dark bits left behind by the pork.
Add the chicken stock, the mustards, and the drained peppercorns to the pan. Whisk everything together and bring to a gentle boil. Reduce the heat to medium-low and continue to whisk until the sauce has thickened and slightly reduced, about 10 – 15 minutes. Take a taste of the sauce and add salt and pepper as needed.
Serve the pork with the sauce drizzled over the top.
If making ahead: store the pork and sauce separately up to 1 day.