Deep-Peppered Pork

Preparation info

  • Difficulty


  • Makes about



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

You cook and carve meat ahead to reheat with potatoes at mealtime


  • 1 (4 lb.) boneless rolled pork roast
  • Coarsely ground pepper Salt
  • Fresh garlic (optional)
  • 1 lemon
  • 8 medium potatoes
  • Thin lemon slices


  • With a sharp knife, pierce surface of pork about 1½ ″ deep in about ten places. With your forefinger, press into each hole about ⅛ tsp. pepper, about tsp. salt, ¼ clove garlic and a thin strip of lemon peel (yellow part only). Rub surface of roast with lemon juice, salt and pepper.
  • Place pork on rack in roasting pan; insert meat thermometer. Bake in slow to moderate oven (325 to 350°) until meat thermometer indicates internal temperature of 170°, or about 35 to 45 minutes per pound.
  • Meanwhile, peel potatoes and cut in halves; cook until just tender; drain.
  • Remove roast from oven, allow to stand at least 20 minutes, then slice, saving meat juices. Loosen crusty drippings from roasting pan. Arrange pork slices, slightly overlapping, in a deep platter or shallow casserole; spoon over meat juices and enough roast drippings to moisten (avoid excess fat) and remaining juice from lemon.
  • Coat potatoes with roast drippings; arrange around pork slices. Bake in slow oven (300°) 20 to 30 minutes, or until pork is heated through, basting once or twice with pan juices. Garnish with lemon slices. Serve very hot.