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Peppercorn Roasted Pork with Vermouth Pan Sauce Recipe

kept byDAPHNE
recipe byEpicurious

yield: Makes 8 servings
active time: 25 min
total time: 1 day (includes Marinating)

If using a pork loin roast, you will have very little juice for the sauce.


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



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