Loin of pork with green peppercorns

  • 1 pork loin, bone in, frenched and tied (about 2.5kg, 10 bones)
  • 2 tbsp good olive oil
  • 4 tsp Dijon mustard, divided
  • 4 tsp whole-grain mustard, divided
  • 1 tsp ground fennel seed
  • Salt
  • Freshly ground black pepper
  • 3 tbsp plain flour
  • 240ml good white wine
  • 720ml homemade chicken stock, recipe follows
  • 4 tbsp green peppercorns in brine, drained
  • For the homemade chicken stock
  • 3 (2.25kg) chickens
  • 3 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut in thirds
  • 4 parsnips, unpeeled and cut in half (optional)
  • 20 sprigs fresh flat-leaf parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in 1/2 crosswise
  • 2 tbsp salt
  • 2 tsp whole black peppercorns
1) Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably and allow it to stand at room temperature for 30 minutes. Meanwhile preheat the oven to 200C/Gas mark 6.

2) In a small bowl, whisk together the olive oil, 2 tsp of each mustard, the fennel seed, 2 tsp salt and 1/2 tsp black pepper. Rub the mixture on top of the pork.

3) Roast the pork for 1 to 1 1/4 hours, until the internal temperature reaches 60C. Remove from the oven, transfer to a cutting board, and cover tightly with aluminium foil for 20 minutes.

4) For the sauce, remove all but 55ml of fat from the roasting pan. If there isn't 55ml, add enough butter to the pan to make 55ml cup total. Over medium heat, whisk the plain flour into the fat in the pan and cook for 1 minute.

5) Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, the remaining 2 tsp of each mustard, the green peppercorns, 2 tsp salt and 1/2 tsp black pepper.

7) Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.

For the homemade chicken stock:
1) Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt and peppercorns in a 15 to 20L stockpot with 7L of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours.

2) Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in litre containers.
Yield: 5.5–6L

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