Ingredients
- 5 fennel bulbs, trimmed and sliced 1/4-inch thick
- 2 oranges, peeled and sliced 1/4-inch thick
- 6 garlic cloves, peeled and sliced
- 4 sprigs fresh thyme
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
Place the fennel onto the center of a large piece of aluminum foil. Squeeze the juice from the orange slices over the fennel and put the slices on top. Scatter over the garlic and thyme; season with salt and pepper. Drizzle the olive oil over everything. Pull the sides of the foil up and seal. Place on the grill over low heat and let it steam until the fennel is tender, about 35 to 45 minutes. Serve with the pork.
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By sdking01_8137029
Thomson, GA
on August 11, 2007
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I only knocked this down one star because the fennel bulbs are not easy to get. Like the juniper berries for the pork loin, they require a trip to a specility store. Probably not a problem in CA or New England, but for the rest of the world it's an added hassle.
How about a show where Tyler is dropped in the middle of nowhere America and has to provide a tasty, nutritious dish based only on what is locally available?
Personally, I don't like fennel, but this was still an excellent dish and easy to make. The most difficult part is acquiring the fennel.
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