Categories: Pork
Ingredients
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp chopped garlic
- 1 tsp chopped rosemary
- 1 tsp fennel seeds, lightly crushed
- salt and pepper
- 3 1/2 lb pork loin
- 1 large bulb fennel, trimmed and chopped
- 1/2 cup milk
- 1 tbsp flour
- 1 cup dry white wine
Directions
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Preheat oven to 375. Coat the bottom of a roasting pan with 1 tbsp butter and oil. In a small bowl, combine the garlic, rosemary, fennel seeds, salt and pepper. Rub the seasoning mixture all over the pork and place, fat side up, in prepared roasting pan.
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Roast pork, uncovered for 1 1/2 hrs or until 150. Transfer to a warm platter and tent with foil to keep warm. Let rest for 15 minutes. Reserve pan and juices.
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Meanwhile, in a saucepan, bring the chopped fennel, 2 tbsp butter and 1 cup water to a boil over medium. Reduce heat to low and cook, covered until tender. Transfer contents to a food processor and add the milk. Puree until slightly chunky. Return sauce to saucepan and reserve.
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Place roasting pan over medium heat and cook until juices caramelize. Add flour and cook for 1 minute. Whisk in wine. Bring to simmer and cook until thickened.
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Strain pan juices through sieve into fennel sauce and place over low. Cook until heated through. Season with salt and pepper. To serve, slice pork and serve with sauce.