Fennel-stuffed Pork Roast
Notes: At the market, have the backbone (chine) of roast left on but have it cut through to the ribs to make carving easy.
Yield: Makes 8 to 10 servings
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Amount per serving
- Calories: 289
- Calories from fat: 34%
- Protein: 42g
- Fat: 11g
- Saturated fat: 3.8g
- Carbohydrate: 2.2g
- Fiber: 0.7g
- Sodium: 163mg
- Cholesterol: 113mg
- 2 heads fennel (3 1/2 to 4 in. wide)
- 3 cloves garlic, minced or pressed
- 1 teaspoon olive oil
- 1 teaspoon hot chili flakes
- 1 fat-trimmed shoulder-end pork loin (about 6 lb.)
- Salt and pepper
- 1. Rinse and drain fennel. Trim tops, discard tough stalks, and save feathery greens. Coarsely chop enough greens to make 1/2 cup; save extras for garnish. Trim and discard root ends and bruised areas from fennel heads. Using a slicer, cut fennel into 1/16-inch-thick pieces.
- 2. In a 10- to 12-inch frying pan over high heat, mix fennel, garlic, oil, and 1/4 cup water. Stir often until liquid evaporates and fennel is lightly browned, about 6 minutes. Stir in 1/2 cup fennel greens and chilies. Remove from heat.
- 3. Wipe roast with a damp towel. With a paring knife, make a cut the length of the roast and parallel to the backbone to create a pocket that is about 3 inches deep. Spoon fennel mixture evenly into the pocket, packing it in to use all.
- 4. With cotton string, tie roast crosswise at every rib to hold fennel stuffing in place. Set meat, rib side down, on a rack in an 11- by 17-inch pan.
- 5. Bake at 375° until a thermometer inserted in the center of the thickest part registers 150° to 155°, about 2 1/4 hours.
- 6. Transfer roast to a platter; snip string and remove. Skim and discard fat from roast drippings. Scrape drippings free with 2 to 3 tablespoons water, and pour over meat. Garnish roast with reserved fennel greens. Slice between ribs to serve. Add salt and pepper to taste.
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