Peppercorn Crusted Pork Loin with Pepper Gravy
Elevate your dinner table with this Peppercorn Crusted Pork Loin with Pepper Gravy, a dish that masterfully combines bold flavors and rustic charm. This juicy pork loin is coated in a fragrant crust of crushed black peppercorns, kosher salt, garlic, and onion powders, seared to perfection, and roasted until tender. But the star of the show doesn’t stop there—homemade pepper gravy, crafted from savory pan drippings, chicken stock, and a touch of heavy cream, adds a rich, velvety finish to every bite. Whether you’re hosting a special occasion or seeking a hearty, comforting meal, this recipe is sure to impress. With only 20 minutes of prep time and straightforward cooking steps, it’s the perfect way to elevate simple ingredients into a gourmet feast. Pair it with roasted vegetables or creamy mashed potatoes for an unforgettable dining experience!
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Recipe Information
Ingredients
- 2 pounds pork loin
- 2 tablespoons black peppercorns
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 0.5 cups heavy cream
- 1.5 teaspoons freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Crush the peppercorns using a mortar and pestle, or place them in a sealed plastic bag and crush them with a rolling pin.
In a small bowl, mix the crushed peppercorns with kosher salt, garlic powder, and onion powder.
Rub the pork loin with olive oil, then coat it evenly with the pepper mixture, pressing it onto the surface to create a crust.
Heat a large oven-safe skillet over medium-high heat. Sear the pork loin for 2-3 minutes on each side until a golden crust forms.
Transfer the skillet to the preheated oven and roast for 45-50 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the pork from the oven, transfer it to a cutting board, and tent it with foil to rest for 10-15 minutes.
To make the gravy, return the skillet to medium heat and add the butter. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the skillet. Cook for 3-4 minutes, stirring constantly, until thickened.
Stir in the heavy cream and freshly ground black pepper. Simmer for another 2-3 minutes and adjust seasoning with salt to taste.
Slice the pork loin and serve with the pepper gravy drizzled on top. Enjoy!
Nutrition Facts
Calories |
3347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.0 g | 291% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 941 mg | 314% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 2.1 g | ||
| Protein | 275.0 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4137 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
