Roasted Pork Encrusted with Green & Long Black Peppercorn

The other day I found a ridiculously large cut of pork loin at an equally low price, so I bought it and left it in the fridge until I was ready to do something creative with it.  Creativity did not strike before it was the last thing around to make for supper, but as I was seasoning it something came to mind: long black peppercorns.

green and long black peppercorns

I’d bought some of these a long time ago at Whole Paycheque Foods, but it has been months or more since I remembered to make use of them.  (The last time was in a ham based stew, yum!)  They taste very different from black pepper in my opinion, and I think it can be distracting in some dishes, which is probably why I forgot to try using it again for so long.  Pork is one of my least favourite meats, however, so I didn’t mind the idea of a strong and possibly distracting flavour.  I hadn’t given myself enough time to marinate the loin as I normally do, so I’d planned on making a herb or spice crust.

First I lined my pan with foil and doused the pork with white wine before giving it a generous coating of garlic salt.  I sprinkled it with hot paprika, MSG, whole mustard, and coriander seeds before thinking of the long peppercorns.  It turned out that I didn’t have much in the way of herbs, and the pepper occurred to me, so I ground the long and green peppercorns in a mortar and pestle then rubbed them into the pork.  It went into the oven at 350F for… an hour or two?  I uncovered the meat towards the end to let the fat at the top get crispy.  For a side I made a salad with whatever I had, which was rocket, tomato, dill, red pepper, and scallions dressed with salt, lemon, and olive oil.

It was tasty!


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