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Four Peppercorn Pork Roast




Source of Recipe


Internet


List of Ingredients




1 (4 1/2-pound) boneless pork loin, tied
Salt to taste
3 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons flour, divided
1/4 cup mixed peppercorns, very coarsely crushed
1 3/4 cups chicken broth
1 cup water
2 tablespoons red wine vinegar
Fresh rosemary for garnish



Recipe



Preheat oven to 475 degrees. Season roast with salt. Combine butter and 2 tablespoons of flour to make a paste. Spread the top of the roast with the paste. Lightly press peppercorns into butter paste. Place pork on a rack in a roasting pan. Roast at 475 degrees for 30 minutes. Reduce heat to 325 degrees and continue roasting for 1 1/2-2 hours, or until meat thermometer registers 155 degrees.
Transfer roast to cutting board and let stand for 10 minutes. Prepare sauce while roast is standing. Pour all but 1/4 cup of fat from roasting pan. Whisk in 1/4 cup of flour and cook over moderate heat for three minutes, stirring constantly. Slowly stir in the chicken broth and water. Bring to a boil. Stir in red wine vinegar and salt to taste. Simmer sauce until thickened to desired consistency. Remove string from the roast and cut into 1/2 –inch slices. Arrange on a platter with sauce and garnish with fresh rosemary. Serves 8-10.