Best Pork Roast With Green Peppercorn Crust Recipes

THE PERFECT PEPPER CRUSTED PORK LOIN

Steps:

• Preheat oven to 375° Fahrenheit.
• Combine cracked peppercorns, red pepper and salt in a small bowl. Set aside.
• Pat pork loin dry with paper towel. Rub with mustard and garlic, covering all sides and ends. Now, coat all sides and ends with peppercorn rub.
• Heat olive oil in cast iron skillet. When hot, place tenderloin in skillet and sear on all sides. Use tongs to carefully turn the tenderloin. If some of the rub sticks, just scrape from the bottom of the skillet and pat back onto pork loin.
• When pork loin has been seared, place in baking dish and bake at 375° until an inner temperature of 145-150 has been reached (about 40-45 minutes). Remove from oven and let rest 5 minutes before slicing.

HERB-CRUSTED PORK ROAST

Steps:

• In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

PAN ROASTED FILET MIGNON WITH GREEN PEPPERCORNS

Steps:

• Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side.
• Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest.
• In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes.
• Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed.
• Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and serve.

PORK ROAST WITH GREEN PEPPERCORN CRUST

Steps:

• Preheat oven to 325.
• Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
• Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast. (Allow the meat to cool slightly, before adding the peppercorn paste. It makes it easier to apply.)
• Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
• Place the roast on a cutting board.
• Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
• Serve sauce drizzled over slices of the roast.

SALT AND PEPPER-CRUSTED PORK

Steps:

• Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
• Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

PORK ROAST WITH PEPPERCORN-MUSTARD CRUST AND CIDER GRAVY

Steps:

• For Pork Roast: Position rack in lowest third of oven and preheat to 475°F Add 1 tablespoon butter to a heavy large skillet over medium-high heat and roast and cook until brown, about 4 minutes per side. Remove from skillet. Cool 10 minutes. Transfer to roasting pan.
• Combine remaining 1/4 cup butter with mustard seeds, flour, sugar, mustard, thyme, and peppercorns in bowl. Spread paste oven top and sides of roast. Roast 30 minutes. Reduce heat to 325 degrees.
• Continue cooking about 1 hour 20 minutes. Transfer roast to cutting board and tent with foil. Transfer 2 tablespoons drippings in pan to heavy small saucepan; discard remaining drippings.
• For Cider Gravy: Heat roasting pan over medium-low heat. Add cider and boil until liquid is reduced to 3/4 cup scraping up any browned bits, about 8 minutes. Stir in apple jack, boil 1 minute.
• Heat drippings in saucepan over medium-high heat. Add flour and stir until golden brown, about 2 minutes. Whisk in cider mixture and stock. Simmer until thickened, stirring occasionally, about 2 minutes. Remove from heat. Mix in vinegar and mustard. Season with salt and pepper. Carve roast and serve with gravy.