Fennel-Rubbed Pork Rib Roast

recipe
The licorice-accented drippings make a surprisingly savory gravy.

Yield:

8 servings (serving size: 1 chop and 1/4 cup gravy)

Recipe from

Cooking Light

Nutritional Information

Calories 249
Caloriesfromfat 41 %
Fat 11.4 g
Satfat 4.4 g
Monofat 5.4 g
Polyfat 0.9 g
Protein 30.1 g
Carbohydrate 4.4 g
Fiber 0.7 g
Cholesterol 71 mg
Iron 1.4 mg
Sodium 341 mg
Calcium 42 mg

Ingredients

2 teaspoons fennel seeds
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt
3 garlic cloves, minced
1 (5-pound) center-cut 8-blade pork rib roast
Cooking spray
3 cups fat-free, less-sodium chicken broth, divided
1/2 cup apple juice
2 tablespoons all-purpose flour

Preparation

Preheat oven to 400°.

Place fennel seeds in a clean spice or coffee grinder; pulse until coarsely ground. Combine fennel, 1/2 teaspoon freshly ground black pepper, salt, and minced garlic in a small bowl; rub evenly over roast. Spray roast lightly with cooking spray. Place roast on the rack of a shallow roasting pan coated with cooking spray. Pour 2 cups broth into pan; place rack in pan. Bake at 400° for 30 minutes. Reduce oven temperature to 350° (do not remove roast from oven); bake an additional 40 minutes or until a thermometer registers 155°. Remove roast from pan; let stand, uncovered, 10 minutes before carving. Slice vertically between each rib bone.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add apple juice to pan. Combine remaining 1 cup broth and flour, stirring with a whisk. Add flour mixture to pan. Bring to a boil over medium-high heat, stirring constantly with a whisk. Boil 1 minute or until thickened, stirring constantly. Remove from heat; stir in remaining 1/4 teaspoon black pepper. Serve with pork.

Note:

Jackie Mills,

November 2007
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