Sunday, April 17, 2011

I Heart Cooking Clubs : Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary



April Showers Bring May Flowers...
I had never heard of this saying, maybe because we have more rain in March.. this year though the weather is strange : it was so hot a week ago and now it seems November !
So I went for a wintery Roast very tasty and rich of perfumes from fennes seeds, garlic and white wine.
I served it with potatoes Latkes but I'll tell you more tomorrow about those.
You can find the recipe here on the Food Network or read more.
Please visit the site for more April showers !

RECIPE

Ingredients

  • 1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
  • Salt and freshly ground black pepper
  • 1 tablespoon fennel seeds
  • 2 to 3 large knobs butter
  • Olive oil
  • 8 cloves garlic, skin left on
  • 1 handful fresh rosemary, leaves picked
  • 4 bay leaves
  • 1 fennel bulb, sliced
  • 1/2 (750 ml) bottle Chardonnay

Directions

Preheat the oven to 400 degrees F (200 degrees C).

With 2 or 3 bits of string, tie up your pork loin, do this any way 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 with salt and pepper, then roll the meat in the fennel seeds until covered.

In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an insertedmeat thermometer reaches 150 degrees F. 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, finishoff your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.


12 comments:

girlichef said...

No April Showers? Sorry about that translation...but the dish sounds delicious, anyway. I love fennel and garlic with pork...add some white wine and rosemary and I'd definitely be a happy girl =)

Claudia said...

We have been thrust back into winter. The old North Wind will not give up his post. The pork would be mighty fine in my kitchen. I can smell the aroma of the rosemary and fennel as it bakes. And it's heavenly.

Yvette said...

Never had heard of the saying "april showers bring may flowers" either. But that must be different in every country because whe say "april doet wat hij wil"(April does wath it likes)it means that you can expect any kind of weather in april. This year whe mostly have sun;)
Great pork roast and curious about the potatoes latkes!

Deb in Hawaii said...

This looks delicious--whether it is enjoyed in spring or winter weather. I love the combination of ingredients and flavors. ;-)

Valerie said...

Garlic, Fennel, and Rosemary...3 of my favourite ingredients!

This sounds delicious, Natalia!

Tammy Lou said...

Pork and fennel go so well together, this must have been really good! I have been looking for a recipe that combines the two (I've never used a fennel bulb before) and I will definitely have to try this one.

Federica said...

ciao Natalia!! grazie 1000 della tua visita!!!!!!!!!!
un piatto da leccarsi i baffi!!!buona settimana! baci!

Reb said...

Accipicchia, sembra succosissimo e in genere, a me, l'arrosto di maiale non è che venga poi sto gran bene. Brava brava

Gloria said...

Ciao Natalia this look delicious and tasty!! huggs, gloria

Maria♥ said...

Ciao Natalia

What wonderful combination of flavours, I bet it was delicious!

Maria
x

Kim said...

Yum! I bet there were some lovely aromas between the fennel seed and all that garlic. Looks fabulous!

Natashya KitchenPuppies said...

It got cold here this week too. Love the pot roast, what great flavours! Perfect way to warm up.