Peppercorn Roasted Pork with Vermouth Pan Sauce

Ingredients for Peppercorn Roasted Pork with Vermouth Pan Sauce

• 6 tablespoons pink peppercorns divided

• 2 tablespoons black peppercorns

• 1 1/2 tablespoons fennel seeds

• 7 garlic cloves, minced

• 45ml vegetable oil

• 1 (5-pounds) boneless pork shoulder roast (butt end)

• 120ml dry vermouth

• 475ml reduced-sodium chicken broth

• 1 tablespoon unsalted butter, softened

• 1 tablespoon plain flour

• Equipment: an electric coffee/spice grinder

How to make Peppercorn Roasted Pork with Vermouth Pan Sauce

Grind 40g 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 177°C with rack in middle.

Roast pork, fat side up, until an instant-read thermometer inserted into centre of meat registers 66°C, 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 190g , 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.