Mean Chef's Morelia Pork Roast

This is an adopted recipe originally submitted by Mean Chef. I just loved it when I made it and was happy to be able to adopt the recipe.

• Ready In: 3 hrs 30 mins
• Serves: 8

Ingredients

• 5  lbs  pork loin roast
• 1⁄2 teaspoon fennel seed
• 2  teaspoons salt
• 1⁄4 cup flour
• 1  teaspoon black pepper
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon nutmeg
• 1  cup dry white wine
• 1  cup chicken broth
• 3⁄4 cup  apple juice
• 2  garlic cloves, peeled
• 1  cup sour cream

Directions

1. In a mortar or heavy bowl crush the fennel seed and salt with the pestle.
2. Add the flour, pepper and herbs, mix thoroughly, then rub this mixture over the roast.
3. Cover the bottom of a heavy Dutch oven with a thin layer of cooking oil.
4. Brown the roast on all sides, then pour into the pot the wine, broth and apple juice.
5. Smash the garlic with the flat side of a knife and throw it into the pot, too.
6. Put a lid on the pot and shove it into a 325 oven for 2 1/2 to 3 hours.
7. Remove the pork to a warm dish.
8. On an oven burner bring the pot liquids to a boil, then remove from heat and stir in the sour cream.
9. Slice the meat and serve some sauce over the top.