Rack Of Pork With Green Peppercorn Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
476 kcal
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Course
Main Course
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Cuisine
Scandinavian
Rack Of Pork With Green Peppercorn Sauce
Description
The recipe begins by bringing the pork rack to room temperature and seasoning it with a mustard-based rub combined with ground fennel seed and spices. Roasting at 400°F for about an hour ensures a medium doneness with an internal temperature of 140°F, after which the meat rests to retain juices.
The green peppercorn sauce is prepared in the pan by removing excess fat, whisking in flour, adding white wine to scrape up browned bits, followed by chicken stock, remaining mustard, and drained green peppercorns, creating a creamy, tangy, and mildly spicy sauce that pairs well with the pork's robust flavor.
This preparation highlights the interplay between the mustard and peppercorn flavors with the pork's richness. The resting period after roasting enhances tenderness, and serving with the pan sauce adds moisture and depth to each slice.
Ingredients
- 6 pounds pork rib rack 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
- black pepper freshly ground
Green Peppercorn Sauce
- 3 Tablespoons flour
- 1 cup white wine
- 3 cups chicken stock
- 1/4 cup peppercorn drained, green, in brine
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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