Fennel-stuffed Pork Roast

Name: Fennel-stuffed Pork Roast
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 teaspoon hot chili flakes; 2 heads fennel (3 1/2 to 4 in. wide); 3 cloves garlic, minced or pressed; 1 teaspoon olive oil; 3 kilograms fat-trimmed shoulder-end pork loin (about; 10 servings Salt and pepper

Fennel-stuffed Pork Roast requires roughly 45 minutes from start to finish. One serving contains 2475 calories, 1g of protein, and 273g of fat. This recipe serves 10. It works well as A mixture of chili flakes, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Rinse and drain fennel. Trim tops, discard tough stalks, and save feathery greens. Coarsely chop enough greens to make 1/2 cup; save extras for garnish. Trim and discard root ends and bruised areas from fennel heads. Using a slicer, cut fennel into 1/16-inch-thick pieces.

Ingredients you will need

Fennel

Greens

In a 10- to 12-inch frying pan over high heat, mix fennel, garlic, oil, and 1/4 cup water. Stir often until liquid evaporates and fennel is lightly browned, about 6 minutes. Stir in 1/2 cup fennel greens and chilies.

Ingredients you will need

Chili Pepper

Fennel

Garlic

Greens

Water

Cooking Oil

Equipment you will use

Frying Pan

Remove from heat.

Wipe roast with a damp towel. With a paring knife, make a cut the length of the roast and parallel to the backbone to create a pocket that is about 3 inches deep. Spoon fennel mixture evenly into the pocket, packing it in to use all.

Ingredients you will need

Fennel

Equipment you will use

Knife

With cotton string, tie roast crosswise at every rib to hold fennel stuffing in place. Set meat, rib side down, on a rack in an 11- by 17-inch pan.

Ingredients you will need

Stuffing

Fennel

Meat

Equipment you will use

Frying Pan

Bake at 375 until a thermometer inserted in the center of the thickest part registers 150 to 155, about 2 1/4 hours.

Equipment you will use

Kitchen Thermometer

Oven

Transfer roast to a platter; snip string and remove. Skim and discard fat from roast drippings. Scrape drippings free with 2 to 3 tablespoons water, and pour over meat.

Ingredients you will need

Water

Meat

Garnish roast with reserved fennel greens. Slice between ribs to serve.

Ingredients you will need

Fennel

Greens

Ribs