Crisp Butterflied Pork Loin with Green Peppercorn & Watercress Sauce
Time: 1 hour
Effort: Easy
Serves: 2
Ingredients
1/2 lb pork loin roast - with fat on
2 tbsp olive oil
Salt & pepper
Heat oven to 450oF. Drizzle the olive oil on the bottom of an ovenware dish. Butterfly the pork roast and lay flat over the olive oil, fat side up. Spinkle with salt & pepper and roast for approximately 40 minutes. Reduce heat to 400oF and drain out some of the drippings into a small saucepan. Continue to roast for another 20 minutes or until the top is crisp, while you make the sauce.
Sauce
1/2 cup finely chopped watercress
1 tbsp green peppercorns (from a can)
1/2 cup cooking cream ( heavy or light)
Salt & pepper to taste
2 tbsp dry red wine (optional)
Saute the watercress in the roast drippings for approximately 5 minutes, reduce heat to medium low and add the peppercorns and cream, salt, pepper and wine. Simmer gently until it is slightly thickened.
Cut thin slices of the roast and serve with the sauce underneath.
Effort: Easy
Serves: 2
Ingredients
1/2 lb pork loin roast - with fat on
2 tbsp olive oil
Salt & pepper
Heat oven to 450oF. Drizzle the olive oil on the bottom of an ovenware dish. Butterfly the pork roast and lay flat over the olive oil, fat side up. Spinkle with salt & pepper and roast for approximately 40 minutes. Reduce heat to 400oF and drain out some of the drippings into a small saucepan. Continue to roast for another 20 minutes or until the top is crisp, while you make the sauce.
Sauce
1/2 cup finely chopped watercress
1 tbsp green peppercorns (from a can)
1/2 cup cooking cream ( heavy or light)
Salt & pepper to taste
2 tbsp dry red wine (optional)
Saute the watercress in the roast drippings for approximately 5 minutes, reduce heat to medium low and add the peppercorns and cream, salt, pepper and wine. Simmer gently until it is slightly thickened.
Cut thin slices of the roast and serve with the sauce underneath.
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