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Rack Of Pork With Green Peppercorn Sauce

Roast rack of pork with green peppercorn sauce, from Emeril Lagasse. Serves 8 with leftovers
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Entree
Cuisine: Scandinavian
Servings: 8
Calories: 477kcal
Author: Cynthia


Green Peppercorn Sauce


  • 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.

Green Peppercorn 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.


Serving: 1person | Calories: 477kcal | Carbohydrates: 7g | Protein: 66g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 326mg | Potassium: 1190mg | Fiber: 1g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg