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Peppercorn Roasted Pork with Vermouth Pan Sauce
Created by Bopper7, Tuesday, 13 October 2009
none
Infusing pork shoulder with pink peppercorns and garlic enhances its superb flavor.
Ingredients
At a glance
Categories
Serves
8
- 6 tablespoons pink peppercorns, divided
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons fennel seeds
- 7 garlic cloves, minced
- 3 tablespoons vegetable oil
- 1 (5-lb) boneless pork shoulder roast (butt end)
- 1/2 cup dry vermouth
- 2 cups chicken stock
- 1 tablespoon unsalted butter, softened
- 1 tablespoon plain flour
Method/steps
- Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tbsp 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 tbsp garlic-peppercorn paste, then rub remaining tbsp 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 175C with rack in middle.
- Roast pork, fat side up, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
- Meanwhile, pour off all but about 1 tbsp 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 Tbsp pink peppercorns and boil until reduced to about 11/2 cups, about 5 minutes.
- Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
- Serve pork with sauce.
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