This pork recipe takes me about 5 minutes to prepare and get in theoven, so it's nice and quick as well as being unbelievably light, fresh andtasty. Also, pot-roasting the pork as opposed to straight roasting gives you alovely natural sauce made with the meat juices and the wine
1 (3 pound/1.5 kilogram) pork loin, off thebone 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 theoven to 400 degrees F (200 degrees C).
With 2 or 3bits of string, tie up your pork loin, do this any wayyou like. It doesn't have to be fussy, you just wantto keep the meat in a snug shape while it's cooking. Season generously withsalt and pepper, then roll the meat in the fennelseeds until covered.
In acasserole pan or roasting tray, fry the meat for a couple of minutes in halfthe butter and a little olive oil, until nice and golden.
Throw in thegarlic, herbs, fennel, and wine, then cover the tray loosely with some wetgreaseproof paper and cook until an inserted meat thermometer reaches 150degrees F. As the pork loin is off the bone it cooks very quickly. Remove fromthe oven and allow the meat to rest on a plate. Then, without using any moreheat, finish off your sauce in the pan, scraping any goodness off the bottomand adding the rest of the butter. Remove any large bits.
Yield: 6servings
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Difficulty: Easy
This innot a Caleyco Recipe, itĘs borrowed from Jamie OliverĘs Naked Chef Two!
