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Peppercorn Roasted Pork with Vermouth Pan Sauce


Peppercorn Roasted Pork with Vermouth Pan Sauce Recipe

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-pounds) boneless pork shoulder roast (butt end)
  • 1/2 cup dry vermouth
  • 2 cups reduced-sodium chicken broth
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour
  • Equipment: an electric coffee/spice grinder
Directions:
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