Old favourites and more Jamie Oliver

I have a lot of cookbooks.  Specifically, I have a lot of Jamie Oliver cookbooks.  Someone (mr416expat) made them a frequent gift early in our relationship.  The thing is with cooking blogs, online food magazines and other online options, I haven’t been paying attention to my cookbooks lately.  I had the opportunity to flip through one of my old Jamie cookbooks and was really surprised at all the recipes I had missed or that I had just totally forgotten about!  This pork loin recipe is fabulous but I had never made it…until now!

Season with salt and pepper

Bring on the fennel seeds

Slicing and dicing made easier by a mandoline

Ready for the oven

Ready for dinner

Pot-roasted Pork in White Wine with Garlic, Fennel and Rosemary – Adapted from Jamie Oliver’s Happy Days with the Naked Chef

3 1/2 lb loin of pork, off the bone
salt and pepper
1 tbsp fennel seeds
2-3 tbsp butter
olive oil
8 cloves garlic, skin on
1 handful of rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced (use a mandoline if you’ve got one!)
1/2 bottle Chardonnay

Prehead the oven to 400F.  Tie up your pork loin (yours might already be tied up, mine was) ensuring the meat is in a snug shape.  Season with salt and pepper then roll the loin in the fennel seeds until covered.  In a casserole pan over medium high heat, melt 2 tbsp butter and olive oil then quickly sear the meat until golden.  Then throw in the garlic, herbs, fennel and wine, cover, and put in the oven for 1 1/4 hours.

When cooked, remove from the oven and rest the meat on a plate.  Finish your sauce by adding the last bit of butter and scraping all the bits off the bottom of the pan.  It will be runny!  Remove any large bits of rosemary, squash open a couple of the now cooked and sweet garlic cloves and serve the sauce with the pork.



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