Peppercorn Roasted Pork with Vermouth Pan Sauce

Very Healthy
Health score
60%
Peppercorn Roasted Pork with Vermouth Pan Sauce
45 min.
8
475kcal

Suggestions


Indulge in the rich and savory flavors of our Peppercorn Roasted Pork with Vermouth Pan Sauce, a dish that promises to elevate your dining experience. Perfect for lunch or dinner, this main course is not only delicious but also boasts a health score of 60, making it a very healthy option for those who want to enjoy a hearty meal without the guilt.

Imagine succulent, boneless pork shoulder roast, marinated to perfection with a delightful blend of black and pink peppercorns, fennel seeds, and aromatic garlic. The marination process allows the flavors to penetrate deeply, ensuring every bite is bursting with taste. As the pork roasts in the oven, it transforms into a tender masterpiece, with a golden crust that beckons to be savored.

The accompanying vermouth pan sauce adds a sophisticated touch, with its rich, savory notes enhanced by the reduction of chicken broth and the delightful crunch of pink peppercorns. This sauce is the perfect finishing touch, drizzled over the juicy pork, creating a symphony of flavors that will impress your family and friends.

Ready in just 45 minutes, this recipe serves eight, making it an ideal choice for gatherings or special occasions. Treat yourself and your loved ones to a meal that is not only satisfying but also a celebration of culinary artistry. Dive into this delightful dish and experience the perfect balance of health and flavor!

Ingredients

  • tablespoons peppercorns black
  • 0.5 cup mirin dry
  • 1.5 tablespoons fennel seeds 
  • tablespoon flour all-purpose
  •  garlic clove minced
  • cups chicken broth reduced-sodium
  • tablespoons peppercorns divided
  • pounds pork shoulder boneless (butt end)
  • tablespoon butter unsalted softened
  • tablespoons vegetable oil 

Equipment

  • frying pan
  • oven
  • knife
  • whisk
  • roasting pan
  • kitchen thermometer
  • cutting board

Directions

  1. Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
  2. Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
  3. Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
  4. Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours.
  5. Transfer pork to a cutting board and let rest 30 minutes.
  6. Meanwhile, pour off all but about 1 tablespoon fat from roasting pan.
  7. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
  8. Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
  9. Serve pork with sauce.

Nutrition Facts

Calories475kcal
Protein58.03%
Fat33.39%
Carbs8.58%

Properties

Glycemic Index
21.13
Glycemic Load
2
Inflammation Score
-5
Nutrition Score
38.676087184445%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.04mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:475.42kcal
23.77%
Fat:17.03g
26.2%
Saturated Fat:4.98g
31.1%
Carbohydrates:9.84g
3.28%
Net Carbohydrates:6.78g
2.47%
Sugar:0.17g
0.19%
Cholesterol:173.86mg
57.95%
Sodium:174.43mg
7.58%
Alcohol:1.42g
100%
Alcohol %:0.48%
100%
Protein:66.59g
133.17%
Vitamin B3:28.29mg
141.43%
Vitamin B1:1.86mg
123.78%
Selenium:74.34µg
106.2%
Vitamin B6:2.12mg
106.01%
Vitamin B2:1.37mg
80.36%
Manganese:1.44mg
71.94%
Phosphorus:693.63mg
69.36%
Vitamin B12:2.53µg
42.14%
Zinc:5.79mg
38.58%
Potassium:1286.26mg
36.75%
Vitamin B5:2.95mg
29.45%
Vitamin K:25.92µg
24.68%
Magnesium:96.63mg
24.16%
Iron:3.92mg
21.76%
Copper:0.4mg
20%
Fiber:3.06g
12.23%
Calcium:85.27mg
8.53%
Vitamin E:0.79mg
5.27%
Vitamin A:100.19IU
2%
Vitamin C:1.06mg
1.28%
Source:Epicurious