Ingredients: |
Ingredients: 3 pounds boneless pork loin, in one piece
1½ tsp salt
1 tsp fresh ground black pepper
3½ T olive oil
1 cup finely diced celery [3 medium stalks]
1 cup finely diced carrot [2 medium]
1 cup finely diced white onion [1/2 large]
4 to 5 oz pancetta or bacon, finely diced
1 cup white wine
1 to 1½ lbs cut fennel or potatoes, cubed
10 whole cloves garlic, peeled
1½ cups chicken stock
1 cup heavy cream
3/4 cup frozen peas, thawed
1 cup freshly grated Parmesan cheese
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Directions: |
Directions:Preheat oven to 325º.
Season the pork on all sides with salt and pepper. In a large deep saute pan, heat the oil over medium-high heat. Brown the roast on all sides a few minutes per side. Remove to a plate and set aside.
Saute the celery, carrots, onion and pancetta or bacon in same pan over medium heat for about 8 to 10 minutes. Add the wine, stirring well to dislodge any browned food bits from the bottom of the pan. Continue cooking to reduce liquid for 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.
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 sit for at least 15 minutes before slicing.
Put the roasting pan on a stove top burner over medium heat. Bring the contents to a boil, then simmer, reducing to a sauce-like consistency, for 8 to 10 minutes.
Add the peas and cook for 2 minutes. Stir in the cheese until melted. Remove from heat.
Slice the pork - no more than 1/4 inch thick. Spoon the sauce on top, making sure to include bits of chopped vegetable and pancetta. Surround the meat with fennel, peas and more sauce. |
This recipe for Roasted Pork Loin is from