Green Peppercorn Sauce
Roast rack of pork with green peppercorn sauce, from Emeril Lagasse. Serves 8 with leftovers
Prep Time20 minutes mins
Cook Time1 hour hr 30 minutes mins
Total Time1 hour hr 50 minutes mins
Servings: 8 servings
Calories: 477kcal
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