Al Paradiso

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Peppercorn-Roasted Pork With Vermouth Pan Sauce
Serves 8
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 tbsp pink peppercorns, divided 
 2 tbsp black peppercorns 
 1 1/2 tbsp fennel seeds 
 7 garlic cloves, minced 
 3 tbsp vegetable oil 
 1 (5-lb) boneless pork shoulder roast (butt end) 
 1/2 cup dry vermouth 
 2 cups reduced-sodium chicken broth 
 1 tbsp unsalted butter, softened 
 1 tbsp all-purpose flour
Prepare
Grind 1/4  cup pink peppercorns with black peppercorns  and fennel seeds in  grinder, then stir together with garlic, oil, and 1 Tbsp 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 Tbsp garlic-peppercorn paste, then  rub remaining Tbsp 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 Tbsp 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 Tbsp pink peppercorns and  boil until reduced to about 11/2 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.

Peppercorn-Roasted Pork With Vermouth Pan Sauce

Serves 8

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 tbsp pink peppercorns, divided
  • 2 tbsp black peppercorns
  • 1 1/2 tbsp fennel seeds
  • 7 garlic cloves, minced
  • 3 tbsp vegetable oil
  • 1 (5-lb) boneless pork shoulder roast (butt end)
  • 1/2 cup dry vermouth
  • 2 cups reduced-sodium chicken broth
  • 1 tbsp unsalted butter, softened
  • 1 tbsp all-purpose flour

Prepare

Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 Tbsp 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 Tbsp garlic-peppercorn paste, then rub remaining Tbsp 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 Tbsp 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 Tbsp pink peppercorns and boil until reduced to about 11/2 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.

3 years ago

  1. alparadiso posted this