Pepper Crusted Pork Roast Recipes

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PEPPER-CRUSTED PORK TENDERLOIN



Pepper-Crusted Pork Tenderloin image

Guests will be impressed by this elegant entree and its golden crumb coating with peppery pizazz. The meat slices up so moist and tender, you can serve it without sauce and still have a succulent taste-tempting main dish. -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons Dijon mustard
1 tablespoon buttermilk
2 teaspoons minced fresh thyme
1 to 2 teaspoons coarsely ground pepper
1/4 teaspoon salt
2 pork tenderloins (3/4 pound each)
2/3 cup soft bread crumbs

Steps:

  • Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

Nutrition Facts : Calories 155 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 353mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

PEPPER CRUSTED PORK ROAST



Pepper Crusted Pork Roast image

This is another of my mom's recipes, and we love it! It's very easy but impressive. The pepper does make the crust spicy, but you can scrape it off before eating if you don't like hot food.

Provided by JeriBinNC

Categories     Pork

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 5

4 1/2 lbs pork loin
4 tablespoons mixed peppercorns, coarsely ground
2 tablespoons flour
1/4 cup butter, softened
2 tablespoons mustard

Steps:

  • Preheat oven to 475 degrees.
  • Mix flour and pepper. Stir into softened butter, then stir in mustard, making a paste. Spread paste on top and sides of roast.
  • Bake at 475 degrees for 20 minutes. Reduce heat to 325 and cover roast loosely with foil.
  • Continue cooking about 1 hour and 10 minutes, until meat thermometer registers 160 degrees.

Nutrition Facts : Calories 598.8, Fat 41.6, SaturatedFat 16.1, Cholesterol 168.3, Sodium 190.1, Carbohydrate 1.8, Fiber 0.2, Sugar 0.1, Protein 51.2

PEPPERED PORK ROAST



Peppered Pork Roast image

Great way to prepare "the other white meat." If you don't have garlic pepper you may substitute 3/4 teaspoon garlic powder and 1/4 teaspoon black pepper.

Provided by carolinafan

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 3

1 teaspoon garlic pepper seasoning
1 teaspoon dried rosemary leaves, crushed
1 (2 lb) boneless pork top loin, roast (single)

Steps:

  • Heat oven to 350.
  • Mix garlic pepper and rosemary. Rub over entire surface of roast.
  • Place roast, fat side up, on rack in shallow roasting pan. Roast uncovered 40 to 50 minutes or until meat thermometer registers 155 degrees.
  • Let stand 5 to 10 minutes before slicing.

PEPPERY PORK ROAST



Peppery Pork Roast image

Provided by Sandra Lee

Categories     main-dish

Time 20m

Yield 8 servings

Number Of Ingredients 10

2 medium onions, sliced
2 tablespoons canola oil
4 pounds pork loin roast
Salt and freshly ground black pepper
5 cloves
2 sticks cinnamon
1 bay leaf
1 (12-ounce) can peppery soda (recommended: Dr Pepper)
1 1/2 cups dried apricot halves
1 1/2 cups pitted prunes

Steps:

  • Slice onions and place in slow cooker.
  • In a large skillet, heat oil over medium-high heat. Season pork roast with salt and pepper, then brown on all sides. Place browned roast in slow cooker on top of sliced onions. Add cloves, cinnamon stick, and bay leaf to cooker. Pour can of cola over roast and top with dried fruit. Cover and cook 3 to 4 hours on High setting or 8 to 9 hours on Low, or until thermometer inserted into center of roast registers 160 degrees F on an instant-read thermometer. Remove roast from slow cooker and let rest 5 to 10 minutes. Meanwhile, using a slotted spoon, remove onion, fruit and spices. Discard whole spices. Skim grease from sauce. Slice roast and serve topped with onions and fruit and a little sauce.
  • Serving Ideas: Delicious over garlic mashed potatoes.

DAN'S FALLIN' APART PORK POT ROAST WITH CRACKED PEPPER GRAVY



Dan's Fallin' Apart Pork Pot Roast with Cracked Pepper Gravy image

Savory pork roast, first seared in roasted shallots and garlic, then roasted with veggies until it falls apart. Finish it off by serving it with some cracked pepper gravy. For additional flavor, add sauteed portobello or cremini mushrooms and sauteed chopped scallions.

Provided by dsowonikjr

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 4h25m

Yield 7

Number Of Ingredients 19

¼ cup garlic powder
¼ cup onion powder
1 tablespoon crushed red pepper flakes
1 tablespoon freshly cracked black pepper
1 (3 1/2) pound pork shoulder roast
½ cup Creole-style butter injectable marinade (such as Tony Chachere's Roasted Garlic & Herb Marinade®)
¼ cup butter
2 large shallots, chopped
2 cloves elephant garlic, chopped
1 cup water
3 sweet onions (such as Vidalia®), peeled and quartered
7 red potatoes
10 large baby carrots
4 stalks celery, cut into 4 pieces
1 tablespoon freshly cracked black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 cups water
6 tablespoons dry brown gravy mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a mortar, smash together 1/4 cup of garlic powder, 1/4 cup of onion powder, the crushed red pepper flakes, and 1 tablespoon of cracked black pepper until the mixture forms a fine powder. Place the spice mix into a large shallow bowl.
  • Inject the pork roast all over with the Creole marinade; blot moisture from the outside of the roast. Rub the spice mix all over the pork roast to thoroughly coat. Melt the butter in a large skillet over medium heat, then cook and stir the shallots and elephant garlic until the garlic becomes lightly golden brown. Sear the coated pork roast in the hot butter on all sides until the spice coating is golden brown, 1 to 2 minutes per side. Place the roast into a roasting pan or Dutch oven with the fat side up; scrape up the butter, cooked shallots and garlic, and sprinkle around the roast. Arrange the sweet onions, red potatoes, carrots, and celery pieces around the roast. Mix 1 cup of water with the remaining spice rub, and pour evenly over roast.
  • Cover the roasting pan with a lid, and cook in the preheated oven until the meat is very tender, 3 3/4 to 4 hours.
  • Remove the roast and set aside on a serving platter; surround the meat with the cooked vegetables. Whisk 1 tablespoon of cracked black pepper, 2 tablespoons of garlic powder, 1 tablespoon of onion powder, and the brown gravy mix together with 2 cups of water in a bowl, and whisk the mixture into the liquid left in the roasting pan. Place the pan over medium heat, and cook, whisking constantly, until the gravy has come to a boil and has thickened, about 5 minutes. Serve alongside the roast and vegetables.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 35.1 g, Cholesterol 106.9 mg, Fat 29.2 g, Fiber 5.3 g, Protein 28.5 g, SaturatedFat 12.3 g, Sodium 2025.2 mg, Sugar 8.5 g

HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

SALT AND PEPPER-CRUSTED PORK



Salt and Pepper-Crusted Pork image

Categories     Roast     Low Carb     Low Cal     Father's Day     Dinner     Pork Tenderloin     Healthy     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 2 servings; can be doubled or tripled

Number Of Ingredients 6

2 teaspoons pepper
1 teaspoon salt
1 teaspoon dried rosemary, crumbled
1 large garlic clove, minced
1 12-ounce (about) pork tenderloin
1 tablespoon olive oil

Steps:

  • Combine pepper, salt, rosemary and garlic in small bowl. Rub over pork. Let pork stand at least 15 minutes.
  • Preheat oven to 400°F. Heat oil in heavy medium ovenproof skillet over high heat. Add pork and brown on all sides, about 6 minutes. Transfer skillet with pork to oven and roast until pork is cooked through, turning occasionally, about 20 minutes. Slice and serve.

HERB-CRUSTED PORK SIRLOIN ROAST



Herb-Crusted Pork Sirloin Roast image

No store-bought spice rub here. An easy-to-make, homemade rub adds great flavor to the pork!

Provided by VMB

Time 1h5m

Yield 8

Number Of Ingredients 9

1 (2 1/2 pound) Pork, fresh, loin, sirloin (chops or roasts), boneless, separable lean and fat, raw
3 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
2 teaspoons finely grated lemon zest
1 ½ teaspoons chopped fresh rosemary
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper

Steps:

  • Bring roast to room temperature by removing from the refrigerator 30 minutes before cooking.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine olive oil, garlic, thyme, sage, lemon zest, rosemary, salt, and pepper in a small bowl. Spread rub over roast until completely coated. Place on a rack in a roasting pan.
  • Roast in the preheated oven until slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 150 degrees F (66 degrees C).
  • Remove from the oven and tent loosely with foil. Allow to rest for 10 to 15 minutes before carving.

Nutrition Facts : Calories 199.1 calories, Carbohydrate 0.6 g, Cholesterol 50.8 mg, Fat 14.5 g, Fiber 0.2 g, Protein 15.8 g, SaturatedFat 4.2 g, Sodium 252 mg

BEEFEATER´S PEPPER-CRUSTED ROAST



Beefeater´s Pepper-Crusted Roast image

Treat your family to this beef roast that's topped with peppercorns and thyme leaves.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 6

Number Of Ingredients 5

1 tablespoon butter, melted
1 tablespoon Worcestershire sauce
1 (4-lb.) beef rib roast
3 tablespoons crushed multi-colored peppercorns
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

Steps:

  • Heat oven to 350°F. In small cup, combine butter and Worcestershire sauce; mix well. Place roast in shallow roasting pan. Brush butter mixture over roast. Press peppercorns over top of roast; sprinkle with thyme.
  • Bake at 350°F. for 1 1/2 to 2 hours or until meat thermometer registers 135°F. for medium-rare or 150°F. for medium doneness.
  • Remove roast from oven. Cover with tent of foil. Let stand 10 to 15 minutes before carving.

Nutrition Facts : Calories 340, Carbohydrate 3 g, Cholesterol 115 mg, Fat 1/2, Fiber 1 g, Protein 38 g, SaturatedFat 8 g, ServingSize 1 serving, Sodium 150 mg, Sugar 0 g

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