Ingredients:
1 (3 lb) boneless pork loin, trimmed of any skin and excess fat
salt & fresh ground pepper
1 tablespoon fennel seeds
2 -3 tablespoons unsalted butter
1 -2 tablespoon olive oil
8 garlic cloves, skin on
1/3 cup fresh rosemary
4 bay leaves, preferably fresh
1 fennel bulbs, sliced
1 (750 ml) bottles Chardonnay wine
Directions:
Pre-heat the oven to 400 F.
Using kitchen twine, tie the loin so it holds together or, if you’re lucky, your butcher will do it for you.
Season generously with salt and pepper.
Roll the meat in the fennel seeds till covered.
In a casserole, roasting pan or large saute pan which is oven proof, melt half the butter and half the olive oil over medium high heat.
Sear the pork on all sides (including the ends, until the meat is nice and golden all over.
If your pork is very lean (my preference), you may need to add a bit more olive oil during the braising process.
Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
Loosely tent the pan with foil and place in the pre-heated oven.
Roast until the meat thermometer reaches 150 F.
The pork cooks rather quickly, so check after about 30-35 minutes; depending on your oven it should be done within about three-quarters of an hour.
Remove the meat to a platter and cover with the foil.
Add the remaining butter to the drippings and fennel herb mixture and stir till butter melts.
Pour on platter around the pork and enjoy.
Servings: 6
Time preparation: 25 min.
Time total: 70 min.