Rack Of Pork With Green Peppercorn Sauce

Name: Rack Of Pork With Green Peppercorn Sauce
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 6 pounds rack of pork; 2 Tablespoons olive oil; 4 teaspoons Dijon mustard; 4 teaspoons whole grain mustard; 1 teaspoon ground fennel seed; kosher salt; freshly ground black pepper; 3 Tablespoons flour; 1 cup white wine; 3 cups chicken stock; 1/4 cup green peppercorns in brine

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
8 servings
Calories
476 kcal
Course
Main Course
Cuisine
Scandinavian

Rack Of Pork With Green Peppercorn Sauce

Cassie Burton

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Roast rack of pork with green peppercorn sauce, from Emeril Lagasse. Serves 8 with leftovers

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Ingredients

Servings

6 pounds rack of pork bone in, (between 5-7 lbs).
2 Tablespoons olive oil
4 teaspoons Dijon mustard divided
4 teaspoons whole grain mustard divided
1 teaspoon ground fennel seed
kosher salt
freshly ground black pepper

Green Peppercorn Sauce

3 Tablespoons flour
1 cup white wine
3 cups chicken stock
1/4 cup green peppercorns in brine drained

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Instructions

Preheat oven to 400 degrees F. Allow the pork to come to room temperature for 30 minutes. Place the pork, fat side up in a roasting pan just large enough to hold it comfortably.
In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the ground fennel, 2 teaspoons salt and 1/2 teaspoons black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
Remove from the oven and transfer to a cutting board and cover tightly with foil for 20 minutes, while you make the sauce.

Green Peppercorn Sauce

For the sauce, remove all but 1/4 fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total.
Over medium heat, whisk the flour into the fat and cook for 1 minute.
Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt and 1/2 teaspoons black pepper.
Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.

Nutrition Information

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Serving 1person Calories 476kcal (24%) Carbohydrates 7g (2%) Protein 66g (132%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 181mg (60%) Sodium 324mg (14%) Potassium 1.191mg (0%) Fiber 0.4g (2%) Sugar 2g (4%) Vitamin A 7IU (0%) Vitamin C 0.3mg (0%) Calcium 26mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 476 kcal

% Daily Value*

Serving	1person
Calories	476kcal	24%
Carbohydrates	7g	2%
Protein	66g	132%
Fat	16g	25%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Cholesterol	181mg	60%
Sodium	324mg	14%
Potassium	1.191mg	0%
Fiber	0.4g	2%
Sugar	2g	4%
Vitamin A	7IU	0%
Vitamin C	0.3mg	0%
Calcium	26mg	3%
Iron	2mg	11%