Roasted Pork with fennel and veggies

barbara lentz

By
@blentz8

This is really good. The pork is so tender and the sauce is amazing.


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Serves:

4

Prep:

30 Min

Cook:

4 Hr

Method:

Bake

Ingredients

5-6 lb
pork shoulder butt roast
2 Tbsp
fennel seeds
1 Tbsp
salt
1
fennel bulb
2
carrots diced
2 stalk(s)
celery diced
1 large
onion diced
6 clove
garlic minced
2 sprig(s)
fresh thyme
2 sprig(s)
fresh rosemary
2 c
dry white wine
2 c
chicken stock

Directions Step-By-Step

1
Crush the fennel seeds to a powder mix with salt. Score the pork and rub the fennel and salt mixture over the meat. Set aside.
2
Trim the greenery and stalks off fennel and discard. Dice the bulb. Mix with carrots, celery, garlic, and onions.
3
Place all the veggies in roaster. Set roast on top of veggies. Set the thyme and rosemary sprigs in roaster.
4
Pour wine and chicken broth over the whole thing. Cover with foil and roast in 300 degree oven for 3 to 4 hours.
5
Remove roast and set aside to rest. Remove the thyme and rosemary. Dump the veggies and juice into a saucepan and simmer to reduce. Use a immersion blender or food processor and puree the sauce. Serve over roast.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American