Recipes Ingredients Meat & Poultry Pork Recipes Roast Pork with Pan Sauce 3.6 (95) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs 30 mins Servings: 6 Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party. Ingredients 2 tablespoons extra-virgin olive oil, plus more for pan 8 garlic cloves, peeled 3 tablespoons fresh rosemary leaves 2 tablespoons fennel seed Coarse salt and ground pepper 1 boneless pork shoulder (4 pounds), thin layer of fat left on ½ cup dry white wine, such as Sauvignon Blanc 1 tablespoon all-purpose flour 1 ½ cups low-sodium chicken broth Directions 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. Cook's Notes For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving. Rate it Print