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Pink Peppercorn Christmas Pork

Pink Peppercorn Christmas Pork

It's time to "get piggy with it" this Christmas. This year we're celebrating with a special pork dish that is both sweet and savory. The rich, velvety sauce adds delicious decadence to this thick cut of meat. Pink peppercorns garnish the dish adding a touch of festive color to the dish. This pork is great with a side of mashed potatoes, celeriac puree or roasted root vegetables. Let the sauce run into one of these sides in lieu of gravy or butter. Try this with our pork friendly Zinfandel.  With an underlying sweetness and lightness it is best to pair with a medium bodied wine with lots of fruit and low tannins.


  • 1 –1 ½ lb Pork Loin
  • 2 tbsp Vegetable Oil
  • 1 small Red Onion or medium Yellow Onion
  • 1 cup of Chicken Stock
  • 1/3 cup of pure Maple Syrup
  • 3 tbsp Balsamic Vinegar
  • 3 tbsp Whole Grain Mustard
  • Pink Peppercorns for garnish
  • Salt & Pepper to taste
 Cooking Instructions:
  1. Preheat the oven to 325°F.
  2. Cut onions in half, then cut into thin slices.
  3. Salt and pepper the pork loin and sear in a frying pan with half of the oil. Sear the meat on all sides.
  4. Put the uncovered pork loin in oven at 325ºF for 5 minutes. After 5 minutes, turn the oven off and leave meat to slowly cook. Do not open the oven door during this time.
  5. In the same uncleaned fry pan, add the remaining tbsp of oil and cook the onions on medium heat till they are lightly browned.
  6. Scrape to loosen all the brown bits from the pan, then add the chicken stock.
  7. Turn up the heat to medium high and bring the stock and onions to a simmer, reducing the liquid by a third overall.
  8. Add the syrup, mustard, and vinegar. Salt and pepper to taste.
  9. Lower the heat to medium and cook for a couple more minutes till the sauce thickens.
  10. Remove pork from the oven and slice the loin as desired. Serve with the sauce and garnish with pink peppercorns.
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