Peppercorn Roasted Pork With Vermouth Pan Sauce Food

PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE

Steps:

• Grind 1/4 cup 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 350°F with rack in middle.
• Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 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 1 1/2 cups, 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.

ROASTED PORK LOIN WITH SPANISH ONION AND VERMOUTH

Steps:

• Preheat the oven to 350 degrees F. Season the pork loin with the Chinese five-spice powder, salt and pepper.
• Heat a large saute pan over medium-high heat with the oil until it begins to smoke. Sear the pork on all sides until caramelized, and set aside.
• Return the pan to the heat and lower to medium. Add the tarragon, thyme and garlic and cook until the garlic is lightly browned. Add the vermouth and chicken stock and reduce the liquid by half. Stir in the cream, horseradish and mustard, and season with salt and pepper.
• Place the roast in the center of a large baking dish or shallow casserole dish (large enough to fit it comfortably with room on the sides). Place the apples and onions in the dish, along with the tarragon sprigs on top of the vegetables. Spoon the liquid from the pan over the roast and place in the oven.
• Cook the roast until the internal temperature reads 150 degrees F, about 12 minutes per pound. Allow to rest for 15 minutes before serving.
• Top with the Gremolata and serve.
• Combine the parsley, olive oil, pistachios, breadcrumbs, garlic, lemon zest and some salt and pepper in a bowl.

PORK ROAST WITH GREEN PEPPERCORN CRUST

Steps:

• Preheat oven to 325.
• Heat a large frying pan over medium heat until hot, Sear roast, fat side down, then on all sides, Place in a roasting pan.
• Make a paste with butter, flour, mustards, peppercorns, sugar and thyme Spread over top and sides of the roast. (Allow the meat to cool slightly, before adding the peppercorn paste. It makes it easier to apply.)
• Roast, uncovered for 1 hour and 15 minutes, or until meat thermometer reads 160, and juices run clear.
• Place the roast on a cutting board.
• Skim most of fat from pan and discard Pour the juices into a medium saucepan, whisk in flour, cook over medium high heat 2 minutes, whisk in cider, vinegar, sugar, mustard and salt, simmer 5 minutes or until thickened.
• Serve sauce drizzled over slices of the roast.

ROAST PORK WITH PAN SAUCE

Steps:

• Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.
• With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.
• Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.
• Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

PORK CHOPS WITH CAPER, VERMOUTH, AND CREAM SAUCE

Steps:

• Pound the chops just a little, to about 3/4 in thick; season with salt and pepper, then dredge lightly in the flour.
• Heat the oil and 1 TBS of the butter in a large skillet; sear the chops (about 2 minutes on each side), then remove to a plate.
• Add the remaining butter to the skillet, and when it has melted, add the onions and cook 4 minutes, stirring occasionally.
• Add the vermouth and the water; reduce heat and simmer for about 4 minutes.
• Stir in the crushed bouillon cube and the capers; return chops to the pan and pour in any accumulated juices.
• Reduce heat again to a gentle but steady simmer; cover and cook for about 6 minutes.
• Turn the chops and cook an additional 5 minutes, covered, then remove them to a plate and cover with foil to keep warm.
• Increase heat and bring to a boil, cooking until the liquid is reduced by half (1-2 minutes).
• Remove from heat and stir in the cream and any accumulated juices from the waiting chops; mix well.
• Serve sauce over chops, with parsley sprinkled over all.

ROASTED LOIN OF PORK WITH PAN GRAVY

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Melt the butter in a skillet over medium heat, and stir in the black pepper, cayenne pepper, thyme, oregano, dry mustard powder, and garlic. Cook and stir until the garlic is fragrant, about 1 minute. Remove from heat.
• With a sharp knife, make several small slits in the pork roast. Place the roast into a roasting pan, and spread the spice mixture all over the roast and in the incisions. Surround the roast with celery, carrots, and onion, and season to taste with salt and black pepper.
• Roast in the preheated oven until the pork roast is browned and an instant-read meat thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 2 hours. About 15 minutes before the end of cooking, turn the oven temperature up to 425 to help brown the roast.
• Remove pork roast from oven, and allow to stand for about 10 minutes before slicing. Check temperature again; roast temperature should be at least 160 degrees F (75 degrees C) before serving.
• While roast is resting, place the roasting pan containing vegetables and pan drippings over a stove burner set to medium heat. Whisk in the flour, and simmer the drippings and flour for about 3 minutes to remove raw taste from flour. Whisk in the pork stock, a little at a time, until the gravy is thickened. Strain the gravy, and serve with the roast.