Roasted Pork Loin with Green Peppercorn Sauce

The soft, unripened berries of the pepper plant, green peppercorns are preserved in a light brine and are wonderfully aromatic without being fiery. Chuck Williams introduced them to Williams-Sonoma customers in 1974. He asked Elizabeth David, the influential British food writer, to create a booklet of recipes featuring green peppercorns. This roast pork is an adaptation of one of her recipes.
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