Roasted Pork, Fennel, and Onions

Name: Roasted Pork, Fennel, and Onions
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 10
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 Tbsps freshly ground black pepper; 2 Tbsps butter; 118 milliliters chicken stock; 2 teaspoons freshly ground cumin seed; 3 bulbs fennel, trimmed, tops reserved; 237 milliliters fresh sage; 2 Tbsps olive oil; 355 milliliters orange juice; 1 kilograms boneless pork loin roast - trimmed, rolled, and tied; 4 red onions with peel, halved; 10 servings salt to taste

Roasted Pork, Fennel, and Onions might be a good recipe to expand your main course recipe box. One serving contains 300 calories, 33g of protein, and 12g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 10. A mixture of sage, cumin seed, orange juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes around 1 hour and 50 minutes.

Instructions

Preheat oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Melt butter in a skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute.

Ingredients you will need

Sage

Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.

Ingredients you will need

Butter

Wrap

Equipment you will use

Slotted Spoon

Paper Towels

Ziploc Bags

Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.

Ingredients you will need

Sage

Pepper

Cumin

Pork

Dry Seasoning Rub

Equipment you will use

Roasting Pan

Bowl

Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice.

Ingredients you will need

Orange Juice

Olive Oil

Fennel

Spread

Equipment you will use

Baking Pan

Place onions in the dish cut side down.

Ingredients you will need

Onion

Place roast on the center rack in the preheated oven.

Equipment you will use

Oven

Place fennel and onions on lower rack.

Ingredients you will need

Fennel

Onion

Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.

Ingredients you will need

Vegetable

Fennel

Meat

Pork

Equipment you will use

Baking Pan

Oven

Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/

Ingredients you will need

Orange Juice

Vinegar