Peppercorn Roasted Pork with Vermouth Pan Sauce

Peppercorn Roasted Pork with Vermouth Pan Sauce
Photo by Roland Bello


  • 1 ½ tablespoons fennel seeds
  • 3 tablespoons vegetable oil
  • 7 cloves garlic
  • ½ cup dry vermouth
  • 1 tablespoon unsalted butter
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 tablespoon all-purpose flour
  • + 4 more ingredients
    • 6 tablespoons pink peppercorns
    • 2 tablespoons black peppercorns
    • 1 (5-pounds) boneless pork shoulder roast (butt end)
    • an electric coffee/spice grinder

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, th...

View full recipe at Epicurious


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