Peppercorn Roasted Pork with Vermouth Pan Sauce
Peppercorn Roasted Pork with Vermouth Pan Sauce might be a good recipe to expand your main course recipe box. One serving contains 384 calories, 37g of protein, and 20g of fat. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have garlic cloves, vermouth, pink peppercorns, 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 approximately 25 minutes.
Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
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.
Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours.
Transfer pork to a cutting board and let rest 30 minutes.
Meanwhile, pour off all but about 1 tablespoon fat from 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.
Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.