Photo: Sam Loyd
Peppercorn Roasted Pork with Vermouth Pan Sauce
11 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1120
Calories
73g
Protein
44g
Fat
104g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Seed | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes