Pepparrotsrostad fläsk med vermouthsås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This aromatic peppercorn roasted pork with vermouth pan sauce is a sophisticated take on a classic Sunday roast. The pork shoulder is infused with a fragrant blend of pink and black peppercorns, fennel seeds, and garlic, resulting in a beautifully seasoned crust. By roasting the meat until perfectly tender and serving it with a refined reduction, you create a dish that feels indulgent while remaining a healthy, high-protein option for those following a diabetes-friendly diet.

Preparing this dish is remarkably straightforward, as the marinade does most of the work overnight. The addition of dry vermouth to the pan juices provides a clean, herbaceous acidity that cuts through the richness of the roast beautifully. Serve this elegant main with a side of steamed seasonal greens or roasted root vegetables for a balanced and comforting homemade meal that is sure to impress family and guests alike.

Ingredients for Peppercorn Roasted Pork with Vermouth Pan Sauce

6 tablespoons pink peppercorns divided
2 tablespoons black peppercorns
1 1/2 matskedar fänkålsfrön
7 garlic cloves, minced
45ml vegetable oil
1 (5-pounds) boneless pork shoulder roast (butt end)
120ml dry vermouth
475ml reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon plain flour
Utrustning: en elektrisk kaffe-/kryddkvarn

How to make Peppercorn Roasted Pork with Vermouth Pan Sauce

Grind 40g pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.

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.

Let pork stand at room temperature 1 hour. Preheat oven to 177°C with rack in middle.

Roast pork, fat side up, until an instant-read thermometer inserted into centre of meat registers 66°C, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.

Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. 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 190g , about 5 minutes.

Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.

Serve pork with sauce.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.