Barefoot Contessa Pork Loin - Ina Garten

Total Time
Prep 10 mins
Cook 1 min

Very good. I can't believe what a great chef she is.

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
  2. 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 fennel seed, 2 teaspoons salt, and 1/2 teaspoon 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, transfer to a cutting board, and cover tightly with aluminum foil for 20 minutes.
  3. For the sauce, remove all but 1/4 cup of 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 in the pan 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, the remaining 2 teaspoons of each mustard, the green peppercorns, 2 teaspoons salt, and 1/2 teaspoon 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.
  4. Remove the strings from the roast pork, slice between the bones, and serve warm with the hot sauce.
Most Helpful

5 5

I prepared this with a boneless pork loin and didn't include the green peppercorns in the sauce, as I didn't have access to any. It was wonderful comfort food served with Potato-Fennel Gratin and glazed carrots on a Fall Sunday.