Peppercorn Roasted Pork With Vermouth Pan Sauce Recipes

ROAST PORK WITH PAN SAUCE

Roast Pork with Pan Sauce image

Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 3h30m

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil, plus more for pan
8 garlic cloves, peeled
3 tablespoons fresh rosemary leaves
2 tablespoons fennel seed
Coarse salt and ground pepper
1 boneless pork shoulder (4 pounds), thin layer of fat left on
1/2 cup dry white wine, such as Sauvignon Blanc
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth

Steps:

Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Nutrition Facts : Calories 650 g, Fat 44 g, Fiber 1 g, Protein 52 g, SaturatedFat 15 g

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