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Pepper Encrusted Petite Top loin Roast

Pepper Encrusted Petite Top loin Roast


1 (3 pound) Top loin Roast

1 Tablespoon extra virgin olive oil

2 Tablespoons crushed black peppercorns

1 Tablespoon crushed pink peppercorns

1 Tablespoon minced shallots

1 Tablespoon minced garlic

1 Tablespoon chopped organic fresh rosemary

1 teaspoon salt


Mix the olive oil, black and pink peppercorns, shallots, garlic, rosemary, and salt into a small bowl.  Spread the mixture onto the top or fat side of the loin, pressing down to coat.  Place the top loin into the refrigerator and let rest for 30 minutes, longer if you like.

Preheat the oven to 450° degrees.

Remove the top loin from the refrigerator and place it in a roasting pan.  Place the pan into the oven and cook for 15 minutes.  Lower the heat of the oven to 350° degrees and cook for 25-30 minutes more or until the internal temperature reaches 125° degrees when checked with an instant read thermometer.

Remove the top loin from the oven and let rest for 10 minutes before slicing.