Food recipes
Pork Roast With Green Peppercorn Crust
Pork Roast With Green Peppercorn Crust Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw butter, without salt wheat flour, white, all-purpose, unenriched mustard, prepared, yellow mustard, prepared,...
Pork Roast With Green Peppercorn Crust
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
mustard, prepared, yellow
mustard, prepared, yellow
peppers, sweet, green, raw
corn, sweet, white, raw
sugars, granulated
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
sugars, granulated
mustard, prepared, yellow
salt, table
Directions:
Preheat oven to 325.
Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast.
(Allow the meat to cool slightly, before adding the peppercorn paste.
It makes it easier to apply.)
Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
Place the roast on a cutting board.
Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
Serve sauce drizzled over slices of the roast.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
mustard, prepared, yellow
mustard, prepared, yellow
peppers, sweet, green, raw
corn, sweet, white, raw
sugars, granulated
spices, thyme, dried
wheat flour, white, all-purpose, unenriched
apple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, cider
sugars, granulated
mustard, prepared, yellow
salt, table
Directions:
Preheat oven to 325.
Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast.
(Allow the meat to cool slightly, before adding the peppercorn paste.
It makes it easier to apply.)
Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
Place the roast on a cutting board.
Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
Serve sauce drizzled over slices of the roast.