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.
Average Customer Rating:
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5
 out of 
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(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
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Review 1 for Roasted Pork Loin with Green Peppercorn Sauce
5 out of 5
5 out of 5
ChrisPR
San Juan, PR via San Francisco, CA
December 15, 2010
Would You Recommend? Yes
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Great Pork!
December 15, 2010
The only time of year bone-in pork loin is available here in Puerto Rico is during the immediate weeks before Christmas. There are many dishes that are basically obligatory during the 45, or so, day season ending a week after the celebration of Three Kings day, that involve pork: for example Whole Roast Lechon and Cochinillo Asado.
Anyway, we have prepared at least one of those pork loins that show up at Costco each Christmas for many years, and it is wonderful and steals the show on Christmas Eve. If may not be a French classic, but it tastes like it should be. I think trussing the pork is important for keeping the loin moist, so don't skip it.
Cheers
Review 2 for Roasted Pork Loin with Green Peppercorn Sauce
5 out of 5
5 out of 5
dutchovendiva
Michigan
August 26, 2010
Would You Recommend? Yes
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Simple and elegant
August 26, 2010
I have made this dish for small gatherings of eight and large groups of 160. Preparation is simple, the flavors divine and the presentation elegant. I would recommend this recipe for anyone from novice to expert.