Tuscan Roast Pork With Fennel Recipes

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

TUSCAN PORK ROAST

Steps:

• In a food processor, combine the garlic, rosemary, oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. , Place roast fat side up on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350° for 1 to 1-1/4 hours or until a thermometer reads 145°. Let meat stand for 10 minutes before slicing.

TUSCAN PORK WITH FENNEL AND GRAPES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Combine the grapes, fennel, cubed bread and 1 teaspoon each olive oil, rosemary and salt in a large bowl; toss to coat. Spread on a rimmed baking sheet; roast on the upper oven rack until the grapes start to burst and the bread is golden, about 20 minutes. Set aside.
• Meanwhile, slice the pork crosswise into 4 equal pieces. Turn each piece cut-side up and press with your hand to flatten slightly. Transfer to a large bowl and add 1 teaspoon olive oil and the remaining 1/2 teaspoon rosemary; season with salt and pepper and toss.
• Heat the remaining 1 teaspoon olive oil in a medium ovenproof skillet over high heat. Add the pork and cook until browned, about 3 minutes per side. Add the butter, sage and shallot to the skillet. Cook until the shallot softens, about 1 minute.
• Add the chicken broth to the skillet. Transfer to the bottom oven rack and roast until a thermometer inserted sideways into the pork registers 145 degrees F, about 10 minutes. Serve the pork with the grape-fennel mixture; pour the pan juices over the top.

ROAST PORK WITH FENNEL, CHILES, AND OLIVES

Steps:

• Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
• Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork.