Here it is! It was really easy to make. The only odd ingredient is the green peppercorns--i found them at Williams Sonoma.
Loin of Pork with Green Peppercorns
1 pork loin, bone in, frenched and tied--about 5 lbs.
2 tbsp. olive oil
4 tsp. dijon mustard, divided
4 tsp. whole grain mustard, divided
1 tsp. ground fennel seed
salt and black pepper
3 tbsp. flour
1 cup white wine
3 cups chicken stock
1/4 cup green peppercorns in brine, drained
Oven 400 degrees. Allow the pork to stand at room temperature for 30 minutes before cooking.
Place the pork, fat side up, in a roasting pan. Combine the olive oil, 2 tsp. of each kind of mustard, the fennel, 2 tsp. salt, and 1/2 tsp. black pepper. Rub this on the pork and roast for 1-1 1/4 hours. Remove the roast from the oven and cover tightly with foil for 20 minutes.
Meanwhile, remove all but 1/4 cup of fat from the pan. If there's less fat than that, add enough butter to make 1/4 cup total. Over medium heat, whisk in the flour and cook for about a minute. Add the wine and simmer, scraping up the browned bits stuck to the pan. Add the chicken stock, the remaining mustards, the green peppercorns, 2 tsp. salt, and 1 tsp. black pepper. Bring to a boil, then reduce the heat and simmer until the sauce is reduced and slightly thickened, about 5-10 minutes.
Remove the stings from the pork roast, slice between the bones, and serve with the sauce.
