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 !



  • 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


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.