Peppercorn Roasted Pork with Vermouth Pan Sauce

Name: Peppercorn Roasted Pork with Vermouth Pan Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps black peppercorns; 118 milliliters dry vermouth; 2 Tbsps fennel seeds; 1 Tbsp all-purpose flour; 7 garlic cloves, minced; 473 milliliters reduced-sodium chicken broth; 6 Tbsps pink peppercorns divided; 2 kilograms boneless pork shoulder roast (butt end); 1 Tbsp unsalted butter, softened; 3 Tbsps vegetable oil

You can never have too many main course recipes, so give Peppercorn Roasted Pork with Vermouth Pan Sauce a try. One serving contains 384 calories, 37g of protein, and 20g of fat. This recipe serves 8. If you have garlic cloves, vermouth, vegetable oil, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.

Ingredients you will need

Peppercorns

Fennel Seeds

Garlic

Salt

Cooking Oil

Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.

Ingredients you will need

Peppercorns

Garlic

Pork

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Knife

Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.

Ingredients you will need

Pork

Equipment you will use

Oven

Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours.

Ingredients you will need

Pork Roast

Meat

Equipment you will use

Kitchen Thermometer

Transfer pork to a cutting board and let rest 30 minutes.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Meanwhile, pour off all but about 1 tablespoon fat from roasting pan.

Equipment you will use

Roasting Pan

Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.

Ingredients you will need

Peppercorns

Vermouth