Saturday, August 29, 2009

You might have noticed the mention of this wonderful peppercorn
roasted pork on my sidebar. Oh. My. Gosh. It was so delicious!
We've been enjoying the benefits of leftovers all week. The savory
synchronicity of the vermouth sauce and the aromatic pink
peppercorns is fabulous. I served it with sugar snap peas and
potatoes with parsley pesto.



Peppercorn Roasted Pork with Vermouth Pan Sauce

6 Tbsp pink peppercorns divided
2 Tbsp black peppercorns
1 1/2 Tbsp fennel seeds
7 cloves garlic minced
3 Tbsp vegetable oil
1 five pound pork shoulder roast, butt end (as you see, I didn't have
shoulder roast on hand, and used a leaner loin roast instead)
1/2 cup dry vermouth
2 cups reduced sodium chicken broth
1 Tbsp unsalted butter softened
1 Tbsp flour

Grind 1/4 cup pink peppercorns with black peppercorns and fennel
seeds in electric coffee or spice grinder, then stir together with garlic,
oil and 1 Tbsp salt.

Pat pork dry and use a paring knife to make 1 inch deep slits all over
the roast. Stuff slits with all but 1 Tbsp of the paste, then rub
remaining all over the roast. Marinate chilled 8 to 24 hours.

Let pork stand at room temperature 1 hour. Preheat oven to 350.
Roast pork, fat side up until meat registers 150 F, about 1 1/2 to 2
hours. Transfer to cutting board and let rest for 30 minutes.


Meanwhile, pour off all but about 1 Tbsp fat from roasting pan. Add
vermouth to pan and boil, scraping up the brown bits, 2 minutes. Stir
in broth, any juice from cutting board and boil until reduced to about
1 1/2 cups, about 5 minutes. Knead together butter and flour, then
whisk into sauce and boil, whisking constantly until just thickened.
Serve pork with sauce and prepare for mmm-mmm-mmm-mmm!!

(Notice the Blue Willow? Julia Child would approve.)

.

recipe from September 2009 issue of Gourmet

42 comments:

  1. This reminds me of the movie JULIE AND JULIA--- looks delicious

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  2. Now that makes me seriously hungry!

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  3. I shall be making this very, very soon. I also enjoyed your post about your beloved money pit. I also own an old money pit and love it with all my heart. It just has too much personality, history, and character!

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  4. Hell with life at willow manor! I just want dinner at willow manor! LOL! I will drop by sometime for a bite to eat. :)

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  5. i'm with otin...drooling on my keyboard...making it hard to type...

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  6. God, that sounds good, Willow. I'm getting sad, because soon, I'll be on the road, and I won't be able to cook--I'll be at the mercy of restaurants. This definitely sounds like a keeper. My mouth is watering. I'll have to come back to your blog and make it some chilly winter night when I'm finally finished on the road, I'm thinking...

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  7. We love roasted pork! That sauce looks so velvety! I have a peppercorn blend, but this will give me the excuse to buy pink peppercorns! They look so gorgeous in the bottle, don't they?

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  8. Oh, Willow. If your cooking is as good as your photography, you may have to put up with all of us dropping in for supper. Totally scrumptious.

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  9. OMG....that looks DIVINE.....

    ;o)
    S

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  10. I'm with otin, Brian, and Sandra: dinner at Willow Manor! Roast pork with vermouth sauce sounds heavenly!

    btw, I once "owned" a money pit (it really owned me and every penny I made). Gave it up for a charming flat that's very kind to my budget, and even has a babbling brook out front. Don't miss having a house at all.

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  11. My daughter walked in while I was drooling over this post and we could very well be having Peppercorn Roasted Pork for dinner in the near future. Food always looks good on a Blue Willow plate doesn't it? I have so many loved pieces from my mums old dinner service to remind me of happy times.

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  12. I just bought some pork tenderloin, and I've never had this sauce before. I absolutely love your presentation.

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  13. Willow, that looks reasonably edible especially on my favourite kitchen china.

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  14. Wilow, are you sure you weren't a gourmet chef in a past life?( cleans screen-LOL! )...

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  15. Mmmmmmm. Trying that one out this autumn... looks gorgeous. Pink peppercorns? Never heard of them... am intrigued. Off to buy them today in preparation!

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  16. oh, yes, now we're talking! fall is just around the corner -- my favorite time of year to cook and bake! thanks for the recipe, willow!

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  17. Peppercorn pork, peas, and parsley pesto potatoes? Pretty presentation!

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  18. Oooh, was this part of a feat to celebrate your 21 years at the Manor? I love your plate too!

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  19. Ooh, yum! I've emailed it to myself!
    DMJ's fave is roast pork and he'd love this version.

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  20. Hello Willow,

    Certainly does look and sound good! I love using fennel and coriander seeds. If only we lived closer!!

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  21. Some day I must have a blog fest at the manor and cook for everyone! How fun would that be?

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  22. Excuse me while I rush off and put the dinner in the oven - your post has just made me ravenous!

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  23. May take us a few hours, but we'll be right over ; )

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  24. I think Julia would approve of pretty much everything about you!

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  25. Yummmmy! I shall have to buy a roast now that I see how good it can be with that Vermouth sauce.

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  26. That looks WONDERFUL, Willow!!!

    Sunday Citar for this week is HERE. Hope you've been having a great weekend there!

    Stay cool! ♥ It's way too hot here in Texas!

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  27. Yummy. Willow, it looks delicious!

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  28. I want to come to dinner at your house!! That looks absolutely delicious and so beautiful!! Well done--c

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  29. peppercorn roast pork and mashed potatoes and french fries equals one of my favorite meals ever!!!

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  30. Just came across your blog. Loving it, thanks.

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  31. Mmmmm!
    I shall remember this recipe once cool fall days roll around, thank you! :-)

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  32. Mmmmm!
    I shall remember this recipe once cool fall days roll around, thank you! :-)

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  33. My wife makes this exact dish every now and then. Delicious!

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  34. oh yum, sounds absolutely divine! I think I found next sunday's family dinner menu!! thanks you!!!!

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  35. I have to try this one! My stomach is rumbling...mmmm...Thanks for the recipe!

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  36. I have to say it looks incredible.

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Inject a few raisins of conversation into the tasteless dough of existence.
― O. Henry (and me)