peppercorn vermouth pork roastYes, this heading is a mouthful. In so many ways.

Early November has been kind of slow, with Adam working on my computer, the holidays not quite underway, and school projects not quite ready for posting. My circle quilt is at a standstill until the zipper foot I had to order arrives. But I have a backlog of recipes waiting to go up, so I’m doing another Recipe-A-Day-Week like I had in May. First up is this roasted pork from the September 2009 issue of Gourmet. Next time I make this, I really need to remember to marinate it the day before I’m going to cook it. This was supposed to be last night’s dinner, but I forgot the whole 8-24 hours of marinating thing.

The pork was delicious and awesomely tender, but I didn’t dig the pepper. I’m not sure if a spice grinder would have helped, either. In the Gourmet photo the roast is black crusted with pepper. I would have preferred a simpler roast with some less sharp herbs, but I can’t deny that the pork itself came out amazing. I didn’t think I could make a tender pork roast, and this proved me wrong.

Peppercorn Roasted Pork With Vermouth Pan Sauce (adapted from 9/09 Gourmet)
This version is half of the original, so it’s a good size roast for 3-4 people (or 2 with lunch leftovers).

Read more on Recipe-A-Day Week Vol. II: Day One, Peppercorn Roasted Pork With Vermouth Pan Sauce…