Tested till perfect Slow-Roast Pork with Shallots, Garlic and Fennel Seeds

Slow-Roast Pork with Shallots, Garlic and Fennel Seeds

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2002

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 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
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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.

Nutritional Information Per each of 8 servings:


cal 320 pro 34g total fat 17g sat. fat 7g
carb 7g fibre 1g chol 102mg sodium 352mg

% RDI:

calcium 5 iron 14 vit A 3 vit C 7
folate 5
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