Peppercorn Roasted Pork with Vermouth Pan Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Infusing pork butt with pink peppercorns and garlic enhances its superb flavor. The vermouth in the pan sauce has a masterful synchronicity with the juniper-like aroma of pink peppercorns and gives you enormous complexity from just one ingredient. Ingredients:
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-pounds) boneless pork shoulder roast (butt end) |
1/2 cup dry vermouth |
2 cups reduced-sodium chicken broth |
1 tablespoon unsalted butter, softened |
1 tablespoon all-purpose flour |
Directions:
1. Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
2. 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.
3. Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
4. 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.
5. 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.
6. Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
7. Serve pork with sauce.
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