|Roast pork perfection ... thanks to Baron Farms.|
This is one of my favorite recipes ever. Still, you can play with it .... like I did with Jamie's recipe. Just be sure to start with local, pastured pork, such as this beautiful loin from Baron Farms in Wapato. Easily, theirs is the tenderest, most flavorful and succulent roast pork I've ever tasted.
BARON FARMS POT-ROASTED PORK LOIN IN WHITE WINE WITH GARLIC, FENNEL AND ROSEMARY
Adapted from The Naked Chef by Jamie Oliver
This is a rustic dish, and goes beautifully with a green salad, grilled vegetables, and chunky applesauce. My roast was about five pounds, and was bone-in. It roasted in about 2 hours. If your roast is boned, it will take less than the indicated time to cook.
1 3- to 5-pound local pastured pork loin roast, rolled and tied if flat
Salt and freshly ground pepper
1 tablespoon fennel seeds
Butter and/or olive oil, about two tablespoons
8 or more cloves garlic, peeled or not
A handful (or a couple of branches) of fresh rosemary
4 bay leaves
2 or 3 fennel bulbs, cored and sliced
Half a bottle of white wine (I used Badger Mountain Organic Chardonnay); more if you like
|Fennel bulbs sometimes have discoloration on the bulbs. Just use a peeler to remove it, rather than wasting the fennel! The bulb on top has been lightly peeled.|
Throw in the garlic, rosemary, bay leaves, fennel slices, and wine. I wanted more juices, so I added a 12-ounce bottle of organic apple juice.
|Here's your roast, ready to go into the oven.|
Remove roast to cutting board and slice. Remove rosemary, garlic skins (if left on) and bay leaves from juices. Arrange pork slices in shallow casserole and pour juice mixture over meat.
Serves 6 to 8, depending on size of your roast.