Wednesday, May 4, 2011

Pot-Roasted Pork in White Wine with Garlic, Fennel and Rosemary

This lovely, simple and delicious recipe is courtesy of Jamie Oliver’s “Happy Days with the Naked Chef” book. 
This recipe literally takes 5 minutes to throw together. It’s all in one pot and it tastes like heaven.
Serve with roasted potatoes.
(CW - yes, you have had this before.)
1 - 3 1/2lb loin of pork, off the bone and skin removed
salt and freshly ground pepper
1 tbsp fennel seeds (I didn’t have fennel seeds - I used Caraway Seeds instead)
2-3 large pats of butter
olive oil
8 cloves of garlic, skin left on 
1 handful of fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 bottle of Chardonnay, your choice
  1. Preheat the oven to 400F
  2. With 2 or 3 bits of string, tie up your pork loin - do this anyway you like. It doesn’t have to be fussy, you just want to keep the meat in a snug shape while it’s cooking. Season generously, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting pan, fry the meat for a couple of minutes in half the butter and little olive oil, until nice and golden.
  3. Throw in the garlic, herbs, fennel and wine, then cover the pan loosely and place in oven for 1 1/4 hours. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits of rosemary stalk if you prefer. Correct the seasoning and squash open a couple of the garlic cloves - when cooked they go nice and sweet and add a lovely taste to the sauce.
Serves 6

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