Slow-Roast Pork with Shallots, Garlic and Fennel Seeds
This recipe makes 8 servings
|Per each of 8 servings:||-|
|total fat||17 g|
|sat. fat||7 g|
- Portion size: 6 to 8
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.
- 1-1/2 tsp 1-1/2tspfennel seeds
- 1 tsp 1tspdried thyme
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppepper
- 1 1bone-in centre-cut pork loin roastbone-in centre-cut pork loin roasts, (4 lb/2 kg)
- 12 12shallotshallots
- 2 tbsp 2tbspvegetable oil
- 20 20cloves garlic
- 1 cup 1cupchicken stock
- 1 cup 1cupdry white wine
- 2 tbsp 2tbspbutter, softened
- 2 tbsp 2tbspall-purpose flour
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, puree 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.
Source : Canadian Living Magazine: March 2002