The recipe is simple and you have a couple of cooking options. Don’t feel like roasting the pork in the oven, you can also throw it in the grill. Red, purple, and white potatoes give the dish a colorful look, but using any combination of these (I just used purple) works too.
Roast Pork Loin with Peppercorn Crust
1 3-pound boneless center cut pork loin
2 Tbsp extra virgin oil oil, divided
1 1/2 tsp sea salt, divided
1 Tbsp black peppercorns, coarsely cracked in a mortar (or if you are lazy like me, you can use freshly ground black pepper)
1/2 cup finely chopped onion
2 garlic cloves, finely chopped
12 medium sized potatoes (2 pounds), cut length-wise into quarters
1/2 cup dry white wine
1. Pre-heat oven to 350 degrees. Lightly oil a metal roasting pan. Put a roasting rack in the pan.
2. Brush the pork with 1 Tbsp of the oil and season with 1 tsp of the salt. Place the pork on the roasting rack.
3. Mix the peppercorns, onion, and garlic in a small bowl. Press onto the top of the pork.
4. In a large bowl, toss the potatoes with 1 Tbsp oil and scatter the potatoes around the pork.
5. Bake about 1 hour 15 minutes, turning the potatoes halfway through.
6. Transfer the pork to a platter. Sprinkle the potatoes with 1/2 tsp salt and spread them around the pork. Tent with aluminum foil to keep warm.
7. Make a sauce with the pan juices: Move the roasting pan to the stove over high heat and cook until the juices sizzle. Add the wine and bring to a boil while scraping up the brown bits from the bottom of the pan. Cook for 3 minutes, until the wine is reduced by half.
8. Cut the pork unto 1/2-inch slices. Drizzle the sauce over the pork and serve.