roasted pork with fennel and veggies
This is really good. The pork is so tender and the sauce is amazing.
►
yield
4 serving(s)
prep time
30 Min
cook time
4 Hr
method
Bake
Ingredients For roasted pork with fennel and veggies
-
5-6 lbpork shoulder butt roast
-
2 Tbspfennel seeds
-
1 Tbspsalt
-
1fennel bulb
-
2carrots diced
-
2 stalkcelery diced
-
1 lgonion diced
-
6 clovegarlic minced
-
2 sprigfresh thyme
-
2 sprigfresh rosemary
-
2 cdry white wine
-
2 cchicken stock
How To Make roasted pork with fennel and veggies
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT