Oven Roasted Pork Loin with Green Peppercorn Sauce
4.60 from 10 votes
Make ahead oven roasted pork loin is an easy holiday upgrade when drizzled with the simple green peppercorn sauce made right in the same skillet. This budget-friendly dinner recipe is elegant enough to serve to company but easy enough for a weeknight dinner.
PREP TIME 5 minutesminutes
Additional Time 30 minutesminutes
COOK TIME 55 minutesminutes
TOTAL TIME 1 hourhour30 minutesminutes
YIELD 6servings
Ingredients
For the roasted pork loin:
1(2.5 pound) boneless pork loin
2tbspolive oil
1tbspDijon mustard
1tbspwhole-grain mustard
1tspfennel seeds
1tspkosher salt
1tspground black pepper
For the green peppercorn sauce:
3tbspbutteronly if there isn't enough fat in the saute pan
3tbspall-purpose flour
1cupwhite wine
3cupschicken stock
1tspDijon mustard
1tspwhole grain mustard
1(3.5 oz) container of green peppercorns in brinedrained
Instructions
How to Roast the Pork Loin:
Preheat the oven to 400°F. 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.
Recipe Notes
Make Ahead Tips & How to Reheat the Pork Loin:
If making ahead: store the pork and sauce separately in the fridge for up to 1 day.Gently reheat the sauce in a large saucepan or skillet over medium heat. If it has thickened too much overnight, add a splash of chicken stock to thin it out.Once the sauce is gently bubbling, carefully add the sliced pork back to the sauce. Let the warmth of the sauce reheat the pork. You are not trying to cook the pork anymore, just warm it through. So this should only take a few minutes and then you should serve the pork and sauce immediately.