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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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1Crush the fennel seeds to a powder mix with salt. Score the pork and rub the fennel and salt mixture over the meat. Set aside.

2Trim the greenery and stalks off fennel and discard. Dice the bulb. Mix with carrots, celery, garlic, and onions.

3Place all the veggies in roaster. Set roast on top of veggies. Set the thyme and rosemary sprigs in roaster.

4Pour wine and chicken broth over the whole thing. Cover with foil and roast in 300 degree oven for 3 to 4 hours.

5Remove 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