Brunch Entrees

Pork Loin with Green Peppercorn Sauce

We like to host very casual Sunday Night Suppers and have friends over for a relaxing evening before jumping back into work on Monday morning.  We will often roast a marinated pork loin and serve over a green peppercorn sauce.  This is a great dinner to have with a salad and roasted vegetable.  We skip the starches on Sunday but you can also add just about anything to make it a full meal.

Serves 6


  • 3 pork tenderloins, about 1 pound each
  • 6 peeled garlic cloves
  • 2 tablespoons of thyme leaves
  • 1 tablespoons of rosemary leaves
  • 2 tablespoons of dijon mustard
  • 2 tablespoons of grainy dijon mustard
  • Kosher salt and freshly ground peppercorns to taste

Making It

  • Turn the oven to 400 degrees
  • Dry off the pork loins and set on a baking sheet
  • Take all of the other ingredients and put on a food processors fitted with a steal blade.  Pulse until completely incorporated
  • Rub the pork loins with the marinate, cover with plastic wrap and let set in the refrigerator for at least 8 hours
  • Remove the pork for the refrigerator and salt and pepper the loins
  • Take a large dutch oven and put over high heat, sear the pork loins on all sides (use this dutch oven to make the peppercorn sauce while the pork roasts
  • Place the seared pork loins on a baking sheet and roast 10-15 minutes, remove and let rest for 10 more minutes covered by foil
  • Slice the pork and serve over the sauce


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