roasted pork with fennel and veggies
This is really good. The pork is so tender and the sauce is amazing.
prep time
30 Min
cook time
4 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 5-6 pounds pork shoulder butt roast
- 2 tablespoons fennel seeds
- 1 tablespoon salt
- 1 - fennel bulb
- 2 - carrots diced
- 2 stalks celery diced
- 1 large onion diced
- 6 cloves garlic minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 cups dry white wine
- 2 cups chicken stock
How To Make roasted pork with fennel and veggies
-
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.
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Step 2Trim the greenery and stalks off fennel and discard. Dice the bulb. Mix with carrots, celery, garlic, and onions.
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Step 3Place all the veggies in roaster. Set roast on top of veggies. Set the thyme and rosemary sprigs in roaster.
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Step 4Pour wine and chicken broth over the whole thing. Cover with foil and roast in 300 degree oven for 3 to 4 hours.
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Step 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.
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