Rosemary Pork Roast with Fennel and Green Olives

  • redcucina Posted: 03/30/12
    Worthy of a Special Occasion

    Nice dish. Using an instant read thermometer per the instructions it was done perfectly. The fennel and olives are very tasty. I thought the rosemary was too strong though and would use alot less. Also the prosciutto fell off the roast upon slicing.


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