This pork recipe takes me about 5 minutes to prepare and get in the oven, so it's nice and quick, as well as being unbelievably light, fresh and tasty. Also, pot-roasting the pork as opposed to straight roasting gives you a lovely natural sauce made with the meat juices and the wine.
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 inserted meat 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, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.
















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By DianeL-R
peoria
on July 30, 2012
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Yummy! Tasty and easy! Will make this again.. could make it for company!Love love love Jamie and love love love this recipe
By tjprzewo_750395
Alpharetta, GA
on June 19, 2012
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What a wonderful recipe. Last week my wife said "Hey, we have fennel in the garden ready to pick, so we need to use it." I love Jamie's style of cooking, and this recipe seemed a natural fit for the fennel. I made the recipe as is, and it was terrific. Took just 50 minutes to cook the pork. Nice and juicy, and the sauce is to die for. Served with a fresh beet and orange salad.
By mommyballard_13...
Ocala, FL
on October 10, 2011
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Very tasty. I added some onions as other people have said they did. I also didn't have any white wine in the house so I just used chicken broth. Really great for a weeknight dinner in a slow cooker.
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