Peppercorn Roasted Pork with Vermouth Pan Sauce recipes

Peppercorn Roasted Pork with Vermouth Pan Sauce recipes
10 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
Nutrition
504
25% daily value
8 servings
                                       
                                            low-​carb, low-​sugar
     

Fat

52% 34

Saturated

54% 11

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 4

Carbs

2% 7

Carbs (net)

- 5

Fiber

9% 2

Sugars

- 0

Sugars, added

- 0

Protein

79% 40

Cholesterol

46% 137

Sodium

11% 274

Calcium

9% 89

Magnesium

15% 62

Potassium

19% 873

Iron

20% 4

Zinc

63% 7

Phosphorus

64% 445

Vitamin A

2% 18

Vitamin C

1% 1

Thiamin (B1)

96% 1

Riboflavin (B2)

61% 1

Niacin (B3)

61% 10

Vitamin B6

86% 1

Folate equivalent (total)

2% 6

Folate (food)

- 4

Folic acid

- 2

Vitamin B12

83% 2

Vitamin D

10% 2

Vitamin E

12% 2

Vitamin K

10% 11
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