Prep 25 mins
Cook 45 mins
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.
- 1 (3 lb) boneless pork loin, trimmed of any skin and excess fat
- salt & fresh ground pepper
- 1 tablespoon fennel seed
- 2 -3 tablespoons unsalted butter
- 1 -2 tablespoon olive oil
- 8 garlic cloves, skin on
- 1⁄3 cup fresh rosemary
- 4 bay leaves, preferably fresh
- 1 fennel bulb, sliced
- 1 (750 ml) bottle Chardonnay wine
- Pre-heat the oven to 400°F.
- Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher will do it for you.
- Season generously with salt and pepper.
- Roll the meat in the fennel seeds till covered.
- 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.
- Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
- If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
- Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
- Loosely tent the pan with foil and place in the pre-heated oven.
- Roast until the meat thermometer reaches 150°F.
- 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.
- Remove the meat to a platter and cover with the foil.
- Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
- Pour on platter around the pork and enjoy.
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.
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.
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!