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Photo by: Photo: Oxmoor House

Peppercorn Pork Loin Roast

Oxmoor House MARCH 2006

  • Yield: 10 servings (serving size: 3 ounces)


  • 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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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 0.0%
  • Fat: 9.3g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.8g
  • Carbohydrate: 6.4g
  • Fiber: 0.8g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 323mg
  • Calcium: 0.0mg

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Peppercorn Pork Loin Roast Recipe