Peppercorn Pork Loin Roast and Potatoes

READY IN: 2hrs 15mins
SERVES: 8-10




  • Preheat oven to 475°.
  • Rinse roast and pat dry. Rub 2 Tbl (or more) of pepper onto all sides of roast. Lightly sprinkle with Salt.
  • Place roast in a shallow pan (Pyrex is perfect) fat side up, making sure to leave room to add potatoes later. Cook for about 15 minute or until outside is nice and brown.
  • While roast is browning, heat butter in saucepan over medium heat. Once it "clears" add brandy using a whisk and reduce heat to low. In a separate bowl combine Cream, mustard, 1/2 tsp Thyme, Marjoram, Rosemary and a dash Seasoning Salt. Add to saucepan.
  • When roast has browned, remove from oven and reduce temp to 350.
  • Slowly pour sauce over roast. Use whisk to combine sauce with meat juices. Return to oven and continue cooking about 30 minute.
  • Wash and quarter potatoes. Place in a medium bowl and use paper towels to remove as much water as possible. Drizzle with Olive Oil, enough to lightly coat when tossed. Add a little salt and pepper, a good dash of Seasoning Salt and 1/2 tsp Thyme. Toss to coat evenly.
  • At the end of the 30 min, remove roast from oven and spoon sauce from bottom of pan over meat to completely coat. Add potatoes around the sides in a single layer. Return to oven for about 50 minute for med rare.
  • Remove from heat, cover with foil and allow to rest for at least 10 minute before slicing.
  • The sauce and potatoes just get better the longer it rests.