roasted pork with fennel and veggies
This is really good. The pork is so tender and the sauce is amazing.
yield
4 serving(s)
prep time
30 Min
cook time
4 Hr
method
Bake
Ingredients For roasted pork with fennel and veggies
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5-6 lbpork shoulder butt roast
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2 Tbspfennel seeds
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1 Tbspsalt
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1fennel bulb
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2carrots diced
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2 stalkcelery diced
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1 lgonion diced
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6 clovegarlic minced
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2 sprigfresh thyme
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2 sprigfresh rosemary
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2 cdry white wine
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2 cchicken stock
How To Make roasted pork with fennel and veggies
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1Crush the fennel seeds to a powder mix with salt. Score the pork and rub the fennel and salt mixture over the meat. Set aside.
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2Trim the greenery and stalks off fennel and discard. Dice the bulb. Mix with carrots, celery, garlic, and onions.
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3Place all the veggies in roaster. Set roast on top of veggies. Set the thyme and rosemary sprigs in roaster.
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4Pour wine and chicken broth over the whole thing. Cover with foil and roast in 300 degree oven for 3 to 4 hours.
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5Remove roast and set aside to rest. Remove the thyme and rosemary. Dump the veggies and juice into a saucepan and simmer to reduce. Use a immersion blender or food processor and puree the sauce. Serve over roast.
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