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Rack Of Pork With Green Peppercorn Sauce

Roast rack of pork with green peppercorn sauce, from Ina Garten.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: Scandinavian
Servings: 8
Author: Cynthia


  • 1 rack of pork bone in, (about 5-7 lbs).
  • 2 tablespoons good olive oil
  • 4 teaspoons Dijon mustard divided
  • 4 teaspoons whole grain mustard divided
  • 1 teaspoon ground fennel seed
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons flour
  • 1 cup good white wine
  • 3 cups chicken stock
  • 1/4 cup green peppercorns in brine drained


  • Preheat oven to 400 degrees F. Allow the pork to come to room temperature for 30 minutes. Place the pork, fat side up in a roasting pan just large enough to hold it comfortably.
  • In a small bowl, whisk together the olive oil, 2 teaspoons of each mustard, the ground fennel, 2 teaspoons salt and 1/2 teaspoons black pepper. Rub the mixture on top of the pork and roast for 1 to 1 1/4 hours, until the internal temperature reaches 140 degrees F.
  • Remove from the oven and transfer to a cutting board and cover tightly with foil for 20 minutes, while you make the sauce.
  • For the sauce, remove all but 1/4 fat from the roasting pan. If there isn't 1/4 cup, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt and 1/2 teaspoons black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened.
  • Serves 8 generous portions. I served it with mashed or roasted potatoes and homemade applesauce. I'll share the delicious purple cabbage recipe in an upcoming post.