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Roast Pork with Shallots, Garlic and Fennel Seeds

11/2-tsp fennel seeds
1-tsp dried thyme
1/2-tsp salt
1/2-tsp pepper
1-4lb pork loin center roast
12 shallots
2-tbsp vegetable oil
20-cloves garlic
1-cup chicken stock
1-cup dry white wine
2-tbsp butter
2-tbsp all-purpose flour

Crush fennel seeds with a mortar and pestle
Combine with thyme, salt and pepper
Pat evenly over all of the pork
Cut half of the shallots into quarters; set aside
In a large shallow Dutch oven, heat oil over medium-high heat
Brown pork all over and remove to a plate
Add garlic and whole and quartered shallots to pan
Fry over medium heat, stirring constantly until light brown, about 2 minutes
Drain off fat and add chicken stock and wine
Stir and scrape off brown bits
Return roast to pan
Cover and roast for 3 hours in a 275*F oven, basting every 30 minutes
Uncover and roast for 1 hour more or until meat falls off bone easily
Transfer roast to cutting board, tent with foil, and let stand for 10 minutes before slicing
Remove whole shallots and reserve for garnish
In a small bowl, mix butter with flour until smooth
Whisk in 1/4 of the pan juices
Slowly whisk back to the original pan, cooking for about 5 minutes, constantly whisking until thickened
With immersion blender or blender, puree sauce until smooth
Serve with roast

Makes 6-8 servings