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Peppercorn Pork Loin Roast and Potatoes

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“According to my family it is the best thing I ever made! Very rich and flavorful sauce. This is a blend of several recipes I have used over the years and it is a hit every time. The flavors get better with time making this a great dish for leftovers.”
2hrs 15mins

Ingredients Nutrition


  1. Preheat oven to 475°.
  2. Rinse roast and pat dry. Rub 2 Tbl (or more) of pepper onto all sides of roast. Lightly sprinkle with Salt.
  3. 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.
  4. 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.
  5. When roast has browned, remove from oven and reduce temp to 350.
  6. Slowly pour sauce over roast. Use whisk to combine sauce with meat juices. Return to oven and continue cooking about 30 minute.
  7. 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.
  8. 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.
  9. Remove from heat, cover with foil and allow to rest for at least 10 minute before slicing.
  10. The sauce and potatoes just get better the longer it rests.

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