4 1/2 lb. boneless pork roast, tied
3 tbsp. unsalted butter, softened
2 tbsp. flour
1/4 c. mixed Black, White, Pink and Green peppercorns, crushed coarsely

Pat roast dry and season with salt. In a small bowl combine butter and flour to make a paste, coat top of roast with paste, then top with peppercorns, pressing in lightly. Roast at 475 degrees for 30 minutes, reduce to 325 degrees for 1 1/2 hours more (meat thermometer should register 155 degrees). Let stand 10 minutes. For the Sauce: 1 3/4 c. chicken broth (can use canned) 2 tbsp. red wine vinegar 1 c. water Salt to taste

Pour off all but 1/4 cup fat (save extra in case you want to make more). Whisk in flour and cook roux for 3 minutes. Add broth and water, bring liquid to a boil. Stir in vinegar and salt to taste. (Serve with homemade red cabbage, mashed potatoes, applesauce.)