Roasted Pork Loin With Green Pepper Corn Sauce

• 1 bone in pork loin roaste, about 7 lb, frenched and tied
• 2 T olive oil
• 1 tsp ground fennel seeds
• 1 T salt
• 1 1/2 cups chicken stock
• 1 bay leav
• 1 T flour
• 1/2 cup white wine
• 1 tsp dijon mustard
• 2 T green peppercorns, rinsed well

1. let pork roast stand at room temp for 30 min. Preheat oven to 400F. Rub pork with oil and season with fennel and 1 T salt. Set pork on a rack in a large roasting pan. Roast until golden brown and thermometer inserted into the thickest part of the roast away from the mone, registers 140F for medium, 1 1/4 to 1 1/2 hours. Meanwhile, in a small saucepan over med high heat, bring stock and bay leaf to a simmer. Remove from heat and let stand for 30 min. Remove bay leaf and discard. Transfer pork to a cutting board and cover loosely with aluminum foil. Remove all but 2T oil from pan and set over medium heat. Add flour and stir with a wooden spoon, scraping up any browned bits. While whisking, add wine, mustard, stock and peppercorns and bring to a boil. Cook until sauce is slighly thickened, 2 to 3 minutes. Taste and season with salt if needed. Transfer sauce to a gravy boat. Care roast between the bones and pass along side. Serve immediately

pork loin roaste, olive oil, ground fennel seeds, t, chicken stock, bay leav, t, white wine, mustard, t

Taken from www.epicurious.com/recipes/member/views/roasted-pork-loin-with-green-pepper-corn-sauce-50008615 (may not work)