@56kilo on Rouxbarb

Creamy Pork Loin with Green Peppercorn Sauce

A longtime 56kilo favorite! Tender pork loin slowly baked in a rich and creamy green peppercorn sauce with Dijon, soy and a splash of cognac. An easy dinner that is especially perfect for weekends and entertaining

TOTAL

1h 10m

PREP

30m

COOK

40m

Ingredients

13 items · serves 6

Pork loin roaststrimmed 2

Yellow onionfinely chopped 1

Garlic clovesfinely chopped 2

Butter 1 tbsp

Heavy cream 500 ml

6 more ingredients in the full app

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Directions

Remove Pork

Remove the pork from the refrigerator about 30 minutes before cooking.

Preheat Oven

Preheat the oven to 150°C / 300°F.

Sauté Aromatics

Melt the butter in a saucepan and gently sauté the onion and garlic until softened.

4 more steps — cook them step-by-step in the full app

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Nutrition(per serving)

1362kcal

Protein168.6 g51%

Carbs7.6 g2%

Fat69.4 g47%

Fiber 0.8 gSugar 3.9 gSat. fat 33.4 gSodium 1376.3 mg

Nutrition information is automatically estimated using established food composition databases and should be considered an estimate, not a guarantee. Values vary by brand, measurement and preparation. Not medical or dietetic advice.

Cook @56kilo’s recipes step-by-step — with timers, scaling, and the hands-free Kitchen Assistant.

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Step 1

Remove Pork

Remove the pork from the refrigerator about 30 minutes before cooking.

Step 2

Preheat Oven

Preheat the oven to 150°C / 300°F.

Step 3

Sauté Aromatics

Melt the butter in a saucepan and gently sauté the onion and garlic until softened.

Step 4

Add Sauce Ingredients

Add cream, crème fraîche, soy sauce, Dijon, green peppercorns, veal stock and cognac. Stir until combined.

Keep cooking in the full app

4 more steps — plus timers and the hands-free Kitchen Assistant.

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