I was skeptical of this recipe when I came across it, because pepper has never really been a taste I have been that fond of. I love spicy foods, but pepper has a more pungent taste and smell, so I usually shy away. I never order peppercorn sauces on my steaks, because I am a simplistic kind of girl when it comes to how I like my Filet Mignon!
Since I have avoided them pretty much my whole life, aside from my fancy automatic peppercorn grinder from Williams-Sonoma, I decided to give them a try and do something different. You know, because this year is all about stepping out of my comfort zone!!! I am SO glad I did, because this recipe is perfect. And, the plus side, is that pepper has some great health benefits, so it’s perfect for this healthy pork dish!I wish I had a video of me crushing the peppercorns and pictures of how they ended up all over my kitchen. It was an event smacking these with a meat tenderizer! Why didn’t I use my fancy peppercorn grinder you ask? Well, it finally dawned on me once they were finally crushed, but hey what can you do?! In case you don’t have an automatic grinder (like I thought I didn’t!) I have added a tutorial video for you, so hopefully the chaos that went down in my kitchen doesn’t in yours! Hey, I have never claimed to be a gourmet chef…just a girl with a crockpot, lipstick and cute shoes!!!
Peppercorn Herbed Pork Roast
PREP TIME: 30 minutes
2 – 2 1/2 lb. boneless pork roast
1 1/2 tablespoons black peppercorns, crushed
3 tablespoons grated parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoons garlic powder
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup water
Pat pork dry with paper towel.
Crush peppercorns in mortar and pestle (see tutorial video by Jamie Oliver here) or if you do not have a mortar and pestle or automatic grinder, you can put the peppercorns in a plastic bag and use the bottom of a skillet to crush them.In a bowl, combine cracked pepper and all other dry ingredients and rub generously over pork loin.
Add olive oil to bottom of crockpot and pour any remaining peppercorn rub on top of the oil.
Place roast into the crockpot fat side up on top of the oil mixture.
Pour water into the crockpot to one side of the roast (do not pour directly on top of roast).
Cook on high for 8-10 hours or low 4-6 until meat is tender.
This dish turned out so lovely, and it was a nice change from the typical heavy crockpot meals. Next time, I am going to replace the 1/2 cup of water with one cup of beef stock or broth and a 1/4 cup of whipping cream to make a fine creamy sauce. If I’m feeling a little wild, I may even add a few splashes of white or red wine. It will add a few more calories, but an amazing flavor that I can’t wait to try! If you get to it first, let me know how it was by commenting below or using the hashtag #crockpotempire on Instagram! We love to see pictures of how you Emperor’s and Empresses are styling your Empire!