Friday, March 22, 2013

The House Smells Like Grandma’s Cooking Herbed Pork Roast

The House Smells Like Grandma’s Cooking Herbed Pork Roast

Short on time? This fantastic recipe takes five minutes to get ready for the oven.  I like to make it before family comes over.  The delicious aroma sets the tone for a memorable evening! 
3-4 Lb.  Pork loin roast with ribs
1 Tbl.fennel seeds
Kosher Salt
Freshly ground black pepper
 3 Tbl. Sweet butter
1 ½ Tbl. 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). If the exterior of the pork roast isn’t moist get your hand wet and rub a little water on the outside.  Set the roast bone side down and sprinkle liberally with fennel seeds Kosher salt and pepper.  Melt half the butter and a little olive oil in a heavy iron pot like a Dutch oven (One with a lid).  Brown the meat for a couple of minutes in until nice and golden.
Toss in all other ingredients and bake with the lid on for one hour then about forty five minutes with the lid just cracked open, until an inserted meat thermometer reaches 192 degrees F (Depending on your oven about one hour to one hour and forty five minutes). Remove the pot from the oven and set the meat on a plate to rest. Then, immediately remove all the garlic fennel and herbs from the still hot pot, leaving the sauce and drippings.  Swirl in the last one and a half tablespoons of butter with a heat-proof rubber spatula working the bottom of the pan to incorporate any caramelized drippings off the bottom.  Cut the meat away from the bone and slice.  (The rib meat is delicious.). Serve drizzled with the wine sauce
 Serves 4-6

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