Easy Entertaining - Pork roast

Anne from work gave me this recipe. Super easy and looks very elegant. Moist and Supple. This can't go wrong

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Show: Oliver's Twist Episode: ABBA Mania

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Preheat the oven to 400 degrees F (200 degrees C).
With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking. Season generously with salt and pepper, then roll the meat in the fennel seeds until covered.
In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.
Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees F. As the pork loin is off the bone it cooks very quickly. Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits.

SPY changes.

a. Whole foods has pork loin roasts already tied in 1.75 pound ish size. For a party of 4 people this is enough and saves work.

b. No roasting pan. Primitive I know, but Alton Brown always says that these things don't add flavor, what you really need when you see "roast pan" is a way for air to circulate under the roasting item. A great way to do this is via old vegetables like carrots or onions.

c. I didn't have a shallow pan that can also go on the stovetop, a future purchase. But for now, you really just need to sear the meat. Do this via regular means.

d. This is where I get techno on ya. Meat thermometers are awesome. Time is a bitch and also people's ovens are always off and do not always match the times on recipes. Temps are best, roast until 150. In case you are wondering, 145 is medium rare so 150 is medium. Scary? Never, that nasty parasite and sickness from rare pork that people have warned you about (Trichinella) dies at around 137 so your health is a OK and you will be eating delicious moist pork.

e. Side dishes - since rosemary is expensive and what else you got to use this for, use it for a side of veggies that you put along with the roast. Just sprinkle veggies or potatoes with rosemary, olive oil, and salt and bake along with it, around 45 minute. awesome!








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