Ingredients: |
Ingredients: 3 lbs. boneless pork loin, in one piece
1 1/2 tsp. salt
1 tsp. freshly ground pepper
3 1/2 Tbsp. olive oil
1 C. diced celery
1 C. diced carrot
1 C. diced white onion
4 to 5 ozs. pancetta or bacon, diced
1 C. white wine
1 to 1 1/2 lbs. fennel, bulbs only, cleaned, cored and cut into eighths
10 whole cloves garlic, peeled
1 1/2 C. chicken stock
1 C. heavy cream
3/4 C. frozen peas, thawed
1 C. grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 325. Season the pork on all sides with salt and pepper. In a large, deep sauté pan, heat the olive oil over medium-high heat. When the oil is hot, brown the roast on all sides, at least a few minutes per side so it gets nice and brown. Remove to a plate and set aside. In he same pan, sauté the celery, carrot, onion and pancetta over medium heat for 8-10 minutes. Add the wine, stirring to dislodge any browned bits from the bottom of the pan, about 4 to 5 minutes. Line the bottom of a small roasting pan with the fennel, garlic, stock and cream. Add the pork and pour over it the mixture from the pan, use a spatula to remove any good little bits of chopped vegetables and pancetta. Roast in the oven for about an hour, turning the meat every 15 to 20 minutes to keep it moist. When the meat is done, it should be slightly pink on the inside. Remove the roast and fennel and set aside. Let the roast stand for 15 minutes before slicing. Put the roasting pan on a stovetop burner over medium heat. (if the pan cannot be placed on a burner, transfer the contents to a sauté pan.) Bring the contents to a boil, then simmer, reducing to a sauce like consistency, for 8 to 10 minutes. Add the peas and continue to cook for 2 minutes. Stir in the cheese until melted. Remove from heat. Slice the pork, and lay overlapping slices on a platter. Spoon the sauce on top, making sure to include bits of chopped vegetables and pancetta. Surround the meat with fennel, peas and more sauce. Serves 6. |
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