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
Ingredients
- 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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