Name: Peppercorn Roasted Pork with Vermouth Pan Sauce
Cook time: 25 min
Total time: 1 day (includes Marinating)
Yield: Makes 8 servings
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

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Peppercorn Roasted Pork with Vermouth Pan SauceRoland Bello

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.