Slow-Roast Pork with Shallots, Garlic and Fennel Seeds

By The Canadian Living Test Kitchen

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Slow-Roast Pork with Shallots, Garlic and Fennel Seeds

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings:	-
about	-
cal	320320 cal
pro	34 g34g pro
total fat	17 g17g total fat
sat. fat	7 g7g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	102 mg102mg chol
sodium	352 mg352mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	33 vit A
vit C	77 vit C
folate	55 folate

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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.

Ingredients

1-1/2 tsp fennel seeds 1-1/2 1-1/2tsp tspfennel seeds
1 tsp dried thyme 1 1tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1 1bone-in centre-cut pork loin roastbone-in centre-cut pork loin roasts, (4 lb/2 kg)
12 shallots 12 12shallotshallots
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
20 cloves garlic 20 20cloves garlic
1 cup chicken stock 1 1cup cupchicken stock
1 cup dry white wine 1 1cup cupdry white wine
2 tbsp butter , softened2 2tbsp tbspbutter, softened
2 tbsp all-purpose flour 2 2tbsp tbspall-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, 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