Peppercorn Pork Loin Roast

Peppercorn Pork Loin RoastRecipe


10 servings (serving size: 3 ounces)

Recipe from

Oxmoor House

Nutritional Information

Calories 213
Caloriesfromfat 0.0 %
Fat 9.3 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.8 g
Carbohydrate 6.4 g
Fiber 0.8 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 323 mg
Calcium 0.0 mg


1 (2 1/2-pound) lean, boneless pork loin roast
3 tablespoons Dijon mustard
1 tablespoon low-fat buttermilk
2 cups soft whole wheat breadcrumbs
2 tablespoons cracked black pepper
2 teaspoons whole assorted peppercorns, crushed
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
Cooking spray
Fresh thyme sprigs (optional)


Preheat oven to 325°.

Trim fat from roast. Combine mustard and buttermilk. Spread mustard mixture over roast.

Combine breadcrumbs and next 4 ingredients; press breadcrumb mixture evenly onto roast. Place roast on a rack in a roasting pan coated with cooking spray. Insert a meat thermometer into thickest part of roast, if desired. Bake at 325° for 2 hours or until meat thermometer registers 160°. Let stand 10 minutes before slicing. Garnish with thyme sprigs, if desired.


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