Peppercorn Pork With Wine Sauce Recipes

PEPPERCORN PORK WITH WINE SAUCE

Steps:

• Slice the tenderloin open lengthwise, being careful not to cut through to the other side.
• You want to split the meat into one large, flat piece.
• Spread the mustard over both sides of the meat and rub in the pepper, pressing gently so it adheres well.
• Cut the meat across into 4 even portions.
• In a large skillet, heat the oil over medium heat until hot.
• Put the tenderloin in the hot pan and cook, turning once, until an instant-read thermometer inserted in the thickest part reads 155°, about 10 minutes total.
• Transfer the meat to a plate and tent with foil to keep it warm.
• Add the broth and wine to the pan and cook over medium-high heat, scraping up any browned bits that are stuck to the bottom; continue to cook until the sauce has reduced to about 1/2 cup, 8-10 minutes.
• Pour the sauce over the meat, season with salt and serve.

PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE

Steps:

• Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
• Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
• Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
• Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
• Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
• Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
• Serve pork with sauce.

BRINED PORK ROAST WITH PORT WINE SAUCE

Steps:

• In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat; cool brine to room temperature., Place a 2-gallon resealable plastic bag inside a second resealable bag; add roast. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a large bowl. Refrigerate for 18-24 hours, turning occasionally., Drain and discard brine; pat roast dry. In a small bowl, combine the oil, herbs and pepper; rub over pork. Place roast on a rack in a large shallow roasting pan. Pour water into pan. Bake at 350° for 1 hour 20 minutes or until a thermometer reads 145°., For sauce, melt butter in a large saucepan. Add shallots; cook and stir until tender. Stir in wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, vinegar and sugar. Cook, uncovered, for 20-25 minutes or until slightly thickened., Stir in the cream, thyme, salt, pepper and browning sauce if desired. Discard bay leaf. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Transfer roast to a serving platter. Let stand for 10 minutes before slicing. Serve with sauce.

PORK IN WINE SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat the oil in a Dutch oven over high heat, and quickly brown the pork on all sides. Pour in the wine, and mix in bread crumbs to coat pork. Mix the onions, shallots, garlic, and parsley in a bowl, and sprinkle over the meat.
• Transfer Dutch oven to the preheated oven, and cook 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and pour in the stock. Cover, and continue cooking 50 minutes. Remove cover, increase heat to 400 degrees F (200 degrees C), and cook 10 more minutes. Sprinkle with vinegar to serve.

PORK TENDERLOIN WITH WINE SAUCE

Steps:

• Cut pork into 2-in. slices; flatten to 1-1/2-in. thickness. Sprinkle with pepper. In a large skillet over medium heat, cook pork in oil and butter for 5 minutes on each side or until meat is no longer pink. Remove and keep warm. , Add broth to the pan, scraping to loosen browned bits. Stir in the wine, mustard, thyme and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring occasionally. Serve with pork.

PEPPERCORN PORK CHOPS WITH WARM PICKLED PEPPER RELISH

Steps:

• Place all peppercorns on a cutting board and use the flat bottom of a heavy pan to crush them as finely or coarsely as you like. Transfer crushed pepper into the pan.
• Make 3 cuts through the fat on each pork chop and season generously with salt. Apply a generous coating of crushed peppercorns to both sides, pressing into the meat firmly as you do, until fully coated.
• Transfer chops to a rack set over a pan and let sit out at room temperature for 1 hour, turning halfway through and reapplying crushed peppercorns as necessary. Or, place in the refrigerator for 4 to 12 hours.
• Meanwhile, prepare the pepper relish while the chops are dry-brining: combine poblano pepper, orange and red bell peppers, garlic, salt, cayenne, and rice vinegar. Mix to combine and cover with plastic wrap. Leave on the counter for 1 hour.
• Heat oil in a pan over medium-high heat until very hot and starting to shimmer. Add pork chops and sear for 5 minutes per side. Use tongs to turn chops while you brown the edges for another 1 to 2 minutes. Reduce heat to medium if the pan is too hot and begins to smoke. Chops should firm up and spring back to the touch. Do not overcook. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Turn off the heat and transfer chops to a plate. Cover loosely with foil and let rest.
• Add chicken broth to the hot pan. Turn heat to high and bring to a rolling boil. Add pickled pepper relish and stir with a spoon, scraping all the bits from the bottom of the pan. Cook until liquid in the pan reduces by about half, about 3 minutes.
• Turn off the heat. Add cold butter and any accumulated juices from the plate of pork and stir until butter has melted.
• Serve pork chops with plenty of hot pickled pepper relish over top.

PORK LOIN WITH WINE SAUCE

Steps:

• Heat oil in a large skillet and brown loin on all sides.
• Remove loin from skillet, add onion and cook until tender.
• Add flour; cook and stir until lightly browned.
• Add chick stock, wine, garlic, bay leaf, minced parsley, salt and pepper.
• Cook and stir over low heat until sauce is thoroughly blended.
• Place browned loin in small roasting pan; pour wine sauce over top.
• Cover and cook at 325 degrees for 2- 2 1/2 hours depending on size of loin.
• Remove loin and slice thinly.
• To serve, arrange loin on platter and drizzle with reserved sauce.
• Pass remaining sauce.

STEAK AU POIVRE - STEAK WITH PEPPERCORN SAUCE

Steps:

• Make the Basic Brown Sauce recipe (half) and keep it warm.
• Let the steaks rest on the counter for 30 minutes.
• Preheat the oven to 450ºF/230ºC.
• Gently pat the steaks dry and season generously with ground sea salt. Spread crushed peppercorns on all sides including the edges pressing down to adhere; set aside.
• Heat up a cast iron pan on medium- high. When hot, add oil. Place meat and cook, undisturbed, for 2 to 2 ½ minutes (Maillard reaction).
• Flip and cook the other side for 2 ½ minutes (medium-rare).
• Add butter and garlic cloves. Tilt the pan to baste the meat, spooning on the butter a few times.
• Transfer to the preheated oven and cook until desired doneness (refer to Filet Mignon • How to Cook Perfectly).
• Remove the cast iron pan from the heat, pour in Cognac and ignite it.
• When the flames go out, transfer the steaks onto a plate, cover loosely with foil and let them rest for 10 minutes.
• In the same cast iron pan over medium-high heat with the two garlic cloves left in, add mushrooms and sauté until golden, about 2 to 3 minutes.
• Season them with salt and pepper, stir well before transferring to a bowl and set aside. Discard the two garlic cloves.
• Reduce the heat to medium-low to allow the cast iron pan to cool off a bit.
• Add warm basic brown sauce and heavy cream. Stir and simmer for 2 minutes; taste and adjust seasonings if needed.
• Before serving, add any accumulated juices to the sauce, stir well and spoon the sauce over the steaks and top with the sautéed mushrooms up. Serve with mashed potatoes and broccolini.