Yield
Makes 10 to 12 servings

How to Make It

Step 1

Rinse pork and pat dry.

Step 2

In a food processor (a mini model works best), blender, or mortar with pestle, coarsely grind or crush fennel seeds with sage, peppercorns, and 1 1/2 teaspoons salt. Rub all the fennel-seed mixture evenly over pork, tucking some into crevice where roasts join.

Step 3

Set meat on a rack in a 9- to 10-inch by 13- to 15-inch rimmed pan. Bake in a 375° regular or convection oven until a thermometer inserted in center of roast reaches 150°, about 2 1/4 hours.

Step 4

Transfer roast to a platter; let rest in a warm place for at least 10 and up to 30 minutes.

Step 5

Meanwhile, skim and discard fat from pan drippings. Add chicken broth to pan; scrape bottom to release browned bits. Set pan over high heat and stir until boiling. Pour any juices accumulated on platter into pan. Pour mixture through a fine strainer into a small pitcher.

Step 6

Slice meat and serve with pan juices, salt to add to taste, and fennel and Belgian endive casserole.

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