Pot Roasted Pork In White Wine With Garlic, Fennel And Rosemary
August 10th, 2010 | Published in White Wine
Serves 6
Makes a delicious alternative to traditional roast pork
Ingredients:
1.5kg loin of pork, off the bone, skin removed Salt and black pepper 1 tablespoon fennel seeds 2-3 large knobs of butter Olive oil 8 cloves of garlic Handful of fresh rosemary 4 bay leaves 1 fennel bulb, sliced Half a bottle of Chardonnay (or other white wine)
Method:
Preheat oven to 400F. Tie up pork loin with 2 or 3 bits or string, season, then roll the meat in the fennel seeds until well covered. Fry the meat in half the butter and a little olive oil until it is golden brown. Throw in the garlic, herbs, fennel and wine then cover the tray loosely with wet greaseproof paper and place in the oven for 1 hour 15 minutes. Remove from the oven and allow the meat to rest. Whilst the meat is resting, make a sauce by scraping off the goodness in the bottom of the pan and adding the rest of the butter. Correct the seasoning and crush a couple of the garlic cloves.
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Previously published on the Salamanader Cookshop Blog. Author: Diana Griffiths – We will be publishing lots more articles and recipes soon – including sweet, savoury and snacks.
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