Peppercorn Roasted Pork with Vermouth Pan Sauce
Recipe GLPR7456314d75247b
A sophisticated 5-pound boneless pork shoulder roast crusted with a fragrant blend of pink and black peppercorns, fennel seeds, and garlic, then slow-roasted until tender. The pan drippings are transformed into a silky vermouth-based sauce finished with a butter-flour mixture, making this an elegant main course perfect for special occasions.
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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-pound) boneless pork shoulder roast
1/2 cup dry vermouth
2 cups reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon salt
Directions
Using an electric spice grinder, pulse together 1/4 cup of the pink peppercorns with the black peppercorns and fennel seeds until coarsely ground. Transfer to a small bowl and stir in the minced garlic, vegetable oil, and salt until combined into a paste.
Pat the pork roast dry with paper towels. Using a paring knife, make approximately 16 slits, each about 1 inch deep, scattered over the surface of the roast. Stuff each slit with the peppercorn paste, reserving 1 tablespoon. Rub the reserved tablespoon of paste over the exterior of the roast. Place the pork in a small flameproof roasting pan and cover. Refrigerate for 8 to 24 hours.
Remove the pork from the refrigerator and let it sit at room temperature for 1 hour. Preheat your oven to 350°F with a rack positioned in the middle.
Place the pork roast fat-side up in the roasting pan and transfer to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the meat registers 165°F, approximately 1 1/2 to 2 hours. Transfer the cooked pork to a cutting board and allow it to rest for 30 minutes before carving.
While the pork is resting, carefully pour off all but about 1 tablespoon of the fat from the roasting pan, leaving the browned bits behind. Place the pan over medium-high heat and add the vermouth. Bring to a boil while scraping up the flavorful browned bits from the bottom of the pan with a wooden spoon, about 2 minutes. Stir in the chicken broth, any meat juices that have accumulated on the cutting board, and the remaining 2 tablespoons of pink peppercorns. Return to a boil and cook until the sauce has reduced to approximately 1 1/2 cups, about 5 minutes.
In a small bowl, knead together the softened butter and flour until fully combined. Reduce the heat to medium and whisk the butter-flour mixture into the simmering sauce. Continue whisking constantly until the sauce reaches a slight thickening, about 2 minutes. Remove from heat.
Slice the rested pork and arrange on a serving platter. Pour the vermouth pan sauce over the pork and serve immediately.
