Peppercorn Crusted Pork Loin With Pepper Gravy Recipes

Steps:

• 1. Preheat oven to 325 degrees. Combine mustard and buttermilk. Spread over roast. Combine bread crumbs, pepper, salt, thyme, and peppercorns in a bowl. Press mixture evenly over roast.
• 2. Place roast on broiler pan coated with cooking spray. Bake for 2 hours and meat thermometer reads 160 degrees. Let stand 10 minutes before slicing.
• 3. Combine all ingredients for the creamy peppercorn sauce in a bowl. Serve with pork loin slices.

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.

Steps:

• Sprinkle the peppercorns on a piece of foil.
• Spray the entire pork loin with cooking spray.
• Roll the tenderloin in the peppercorns until fully crusted and pat them into the meat.
• In a saute pan, quickly brown the pork on all sides.
• Place on a rack, uncovered in a 325 oven and roast for about 2 hours until meat thermometer reaches 170.
• For the Gravy:.
• With whisk mix flour and milk in large pan, add butter, peppercorns and salt.
• Cook until thickened, lower heat, simmer for 15 minutes.
• Slice meat into 1/2" slices.
• Serve with gravy.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.

Steps:

• Preheat oven to 475 degrees.
• Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
• Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
• Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

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.

Steps:

• Press pepper into all sides of tenderloin.
• Heat butter in a frying pan that just fits the pork and brown over medium high heat.
• Reduce heat to low.
• Pour brandy over the pork.
• Mix remaining ingredients and stir into pan.
• Cover and cook for 20-25 minutes.
• Remove pork and cut into 1/2 inch slices.
• Pour sauce over top.