Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Loin of Pork in White Wine With Garlic, Fennel and Rosemary Recipe
    Lost? Site Map

    Loin of Pork in White Wine With Garlic, Fennel and Rosemary

    Loin of Pork in White Wine With Garlic, Fennel and Rosemary. Photo by NcMysteryShopper

    1/5 Photos of Loin of Pork in White Wine With Garlic, Fennel and Rosemary

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    Chef Kate's Note:

    This is a Jamie Oliver recipe which we tried when I was trying to convince two friends they would like fennel. It was so fabulous that it's become a staple. The finished roast is marvelous and leftovers (if you have any) are just as good warmed up or made into sandwiches. We generally make an apple and pear compote (apples, pears, lemon juice in a gratin dish in the oven beside the pork) to go with it. A fabulous meal, good enough for a holiday dinner.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat the oven to 400°F.
    2. 2
      Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
    3. 3
      Season generously with salt and pepper.
    4. 4
      Roll the meat in the fennel seeds till covered.
    5. 5
      In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
    6. 6
      Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
    7. 7
      If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
    8. 8
      Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
    9. 9
      Loosely tent the pan with foil and place in the pre-heated oven.
    10. 10
      Roast until the meat thermometer reaches 150°F.
    11. 11
      The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
    12. 12
      Remove the meat to a platter and cover with the foil.
    13. 13
      Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
    14. 14
      Pour on platter around the pork and enjoy.

    Ratings & Reviews:

    • on November 23, 2007

      45

      I've made this a few times and now use about half the number of garlic cloves. If I recall correctly, Jamie says to bash the cloves up in the sauce after removing the meat, and this definitely helps to thicken the sauce. Yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2006

      25

      The meat itself was very bland. My whole family declared this "you've made better". I found that the whole bottle of wine did not reduce much, baking as directed until 150* internal temp. The fennel flavor was good, but since others thought that 1 T> was too much, I reduced it to 1 t. Other than that, I followed the directions exactly and it was very average. Since many others liked it, it must just be me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2005

      55

      I just saw Jamie`s show where he made this moist and tender recipe! I used his idea to wet a piece of parchment and place it over the roast while baking. The fennel seed was also ground up using much more then a tablespoon! (He was very generous with the fennel)I used my Flavored Salt Flavored Seasoned Salt to rub into the pork before the fennel!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

    Advertisement

    Nutritional Facts for Loin of Pork in White Wine With Garlic, Fennel and Rosemary

    Serving Size: 1 (403 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 629.5
     
    Calories from Fat 314
    49%
    Total Fat 34.9 g
    53%
    Saturated Fat 12.6 g
    63%
    Cholesterol 153.0 mg
    51%
    Sodium 142.3 mg
    5%
    Total Carbohydrate 8.2 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.2 g
    4%
    Protein 45.8 g
    91%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes