Directions:
- 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.
- Serve pork with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.82 Kcal (1008 kJ) | ||
| Calories from fat | 149.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.61g | 26% | |
|---|---|---|---|
| Cholesterol | 44.39mg | 15% | |
| Sodium | 318.63mg | 13% | |
| Potassium | 319.28mg | 7% | |
| Total Carbs | 4.78g | 2% | |
| Sugars | 0.29g | 1% | |
| Dietary Fiber | 0.52g | 2% | |
| Protein | 14.22g | 28% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 153.94 Kcal (645 kJ) | ||
| Calories from fat | 95.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 26% | |
|---|---|---|---|
| Cholesterol | 28.38mg | 15% | |
| Sodium | 203.68mg | 13% | |
| Potassium | 204.09mg | 7% | |
| Total Carbs | 3.06g | 2% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.33g | 2% | |
| Protein | 9.09g | 28% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 0.5mg | 5% | |
| Calcium | 19.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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