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Peppercorn Crusted Pork Loin

March 13, 2016

We invited Melissa and Chris over for a quaint dinner party and we served this Peppercorn Crusted Pork Loin and our Teeny Tiny Roasted Potatoes. They will eat just about everything so we didn’t have to worry if they would like the generous use of fresh black pepper in this dish. Believe me, they were blown away with this one, just as we were. The first official use of freshly ground peppercorns and a mighty success at that. Yay for another successful dinner party at our new place

 

I love hosting dinner parties! Like, love isn’t even a word to describe. What an understatement. If I haven’t mentioned that before then there you go. How do you feel about dinner parties? It’s typically either love or hate relationship type a thing with people and dinner parties. I can truly say I am a dinner party enthusiast.

 

 

Each one of my dinner parties tend to have a seasonal color scheme or may be holiday related. I might even decorate based on inspiration from a movie, characters we like or whatevs. Basically based on popular demand, but; you catch my drift, aye? I love to have fresh cut flowers in a variety of different vases and mason jars all around the dining room, kitchen and living room areas, Light up a bunch of heavenly candles and set the whole comfy vibe. We always want to make sure our guests feel welcome and at home, especially for one of our infamous gatherings.

 

I have tons of tablecloths, placemats and all the like so I always coordinate the plate chargers with cloth napkins and their respective napkin rings or folded a certain way. Sometimes everything is mix-matched (sp?) yet that’s the whole point. nothing brings me more joy than to bring those I love together around the table to eat healthy and wholesome food made by yours truly, and; of course, I am currently obsessed with the aromas of Peppercorn Crusted Pork Loin having baked in the oven. I don’t want to light a candle because the scent lingering is nice and spicy, so good it makes your eyes water a little with joy.

 

You might be wondering why I made a Peppercorn Crusted Pork Loin because I have never really cooked with pepper on the blog much, or ever. Growing up, I was not a fan of black pepper. It made me sneeze and I didn’t like the flavor. Little did I know that my poor experience with black pepper was not enough to say I really didn’t like its flavor. Having spent a week all across the Tuscan region of Italy, I had to get used to the black pepper used generously on all of the dishes. Their chefs are certainly not shy with their herbs and spices and I am certainly glad their culture exposed me to that. I came home longing for peppercorn crusted everything.

 

We don’t have “friends” in Orlando, where we live because the two that we have are like family. We make sure to invite them over often to join us as often as we can. Basically the few friends we have in our life, in general, are just family to us. Like the plaque that my aunt gave me hanging in our kitchen says, “Treat your friends like family and your family like friends.” That’s one of our golden rules.

 

XO

 

 

Peppercorn Crusted Pork Loin

 

Not a fan of black pepper? If you make this Peppercorn Crusted Pork Loin, you will be. This dish is delicious with mushrooms and rosemary sprigs.

 

 

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 6

 

 

 

 

 

Ingredients

 

Instructions

  1. Preheat oven to 350° F.

  2. Slice mushrooms.

  3. Place your tenderloin in a casserole dish. Generously drizzle olive oil. Use freshly cracked black peppercorns to cover every inch of your pork loin. Pack the mushrooms around the loin.

  4. Bake for 45-50 minutes.

  5. Remove from oven. Allow to cool.

  6. Garnish with fresh rosemary sprigs.

 

Notes

* We bought a fairly large one but you can buy two if they are small.

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