Slow-Roast Pork with Shallots, Garlic and Fennel Seeds
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Fall-off-the-bone tender, this roast has a mellow garlic-and-shallot sauce that makes a smooth accompaniment. Roasting at a low temperature for four hours makes the meat extremely tender.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: | - |
| about | - |
| cal | 320 |
| pro | 34 g |
| total fat | 17 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 102 mg |
| sodium | 352 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 14% |
| vit A | 3% |
| vit C | 7% |
| folate | 5% |
Suggested Recipes
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1-1/2 tsp (7 mL) fennel seeds
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1 bone-in centre-cut pork loin roast (4 lb/2 kg)
12 shallots
2 tbsp (25 mL) vegetable oil
20 cloves garlic
1 cup (250 mL) chicken stock
1 cup (250 mL) dry white wine
2 tbsp (25 mL) butter, softened
2 tbsp (25 mL) all-purpose flour
Preparation:
With mortar and pestle or bottom of heavy pan, crush fennel seeds; combine with thyme, salt and pepper. Pat evenly all over pork.
Cut half of the shallots into quarters; set aside. In large shallow Dutch oven, heat oil over medium-high heat; brown pork all over and remove to plate. Add garlic and whole and quartered shallots to pan; fry over medium heat, stirring constantly, until light golden, about 2 minutes. Drain off fat. Add chicken stock and wine, stirring and scraping up brown bits. Return roast to pan.
Cover and roast in 275°F (140°C) oven for 3 hours, basting every 30 minutes. Uncover and roast for 1 hour or until meat falls off bone when tested. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Remove whole shallots and reserve for garnish.
In small bowl, mix butter with flour until smooth; whisk in one-quarter of the pan juices. Slowly whisk back into pan; cook, whisking, until thickened, about 5 minutes. With immersion blender or in blender, pur?sauce until smooth. Serve with roast. Garnish with reserved whole shallots.
Cut half of the shallots into quarters; set aside. In large shallow Dutch oven, heat oil over medium-high heat; brown pork all over and remove to plate. Add garlic and whole and quartered shallots to pan; fry over medium heat, stirring constantly, until light golden, about 2 minutes. Drain off fat. Add chicken stock and wine, stirring and scraping up brown bits. Return roast to pan.
Cover and roast in 275°F (140°C) oven for 3 hours, basting every 30 minutes. Uncover and roast for 1 hour or until meat falls off bone when tested. Transfer roast to cutting board; tent with foil and let stand for 10 minutes before slicing. Remove whole shallots and reserve for garnish.
In small bowl, mix butter with flour until smooth; whisk in one-quarter of the pan juices. Slowly whisk back into pan; cook, whisking, until thickened, about 5 minutes. With immersion blender or in blender, pur?sauce until smooth. Serve with roast. Garnish with reserved whole shallots.
Additional Information
- Substitution: Instead of shallots, use 2 onions, chopped, and omit the garnish.
Tags:
Source
Canadian Living Magazine: March 2002
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