Categories: Pork

Ingredients

• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp chopped garlic
• 1 tsp chopped rosemary
• 1 tsp fennel seeds, lightly crushed
• salt and pepper
• 3 1/2 lb pork loin
• 1 large bulb fennel, trimmed and chopped
• 1/2 cup milk
• 1 tbsp flour
• 1 cup dry white wine

Directions

1. Preheat oven to 375. Coat the bottom of a roasting pan with 1 tbsp butter and oil. In a small bowl, combine the garlic, rosemary, fennel seeds, salt and pepper. Rub the seasoning mixture all over the pork and place, fat side up, in prepared roasting pan.

2. Roast pork, uncovered for 1 1/2 hrs or until 150. Transfer to a warm platter and tent with foil to keep warm. Let rest for 15 minutes. Reserve pan and juices.

3. Meanwhile, in a saucepan, bring the chopped fennel, 2 tbsp butter and 1 cup water to a boil over medium. Reduce heat to low and cook, covered until tender. Transfer contents to a food processor and add the milk. Puree until slightly chunky. Return sauce to saucepan and reserve.

4. Place roasting pan over medium heat and cook until juices caramelize. Add flour and cook for 1 minute. Whisk in wine. Bring to simmer and cook until thickened.

5. Strain pan juices through sieve into fennel sauce and place over low. Cook until heated through. Season with salt and pepper. To serve, slice pork and serve with sauce.

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