Prep 10 mins
Cook 45 mins
I honestly can't remember where this recipe came from, but I know that with a roast pork loin, it is wonderful! It's not an original recipe of mine, but it's one of our favorites!
- 4 fennel bulbs, trimmed and quartered
- 1⁄2 cup olive oil
- 1⁄2 cup chicken broth
- 1 tablespoon honey
- 1 cup white wine
- 1 teaspoon mustard seeds
- salt and pepper
- Place the fennel quarters in large deep skillet with the centers facing up.
- Drizzle with olive oil then pour in the chicken broth and honey.
- Season with mustard seed, salt and pepper. Cover and cook over low heat for 45 minutes, turning occasionally.