INGREDIENTS

Nutrition
SERVINGS 6UNITS US

 1(3 lb) boneless pork loin, trimmed of any skin and excess fat
 salt & fresh ground pepper
 1tablespoon fennel seed
 2 -3tablespoons unsalted butter
 1 -2tablespoon olive oil
 8garlic cloves, skin on
 1 ⁄3cup fresh rosemary

 4bay leaves, preferably fresh

 1fennel bulb, sliced
 1(750 ml) bottle Chardonnay wine

DIRECTIONS
1. Pre-heat the oven to 400°F.
2. Using kitchen twine, tie the loin so it holds together or, if you're lucky, your butcher
will do it for you.
3. Season generously with salt and pepper.
4. Roll the meat in the fennel seeds till covered.
5. 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.
6. Sear the pork on all sides (including the ends, until the meat is nice and golden all
over.
7. If your pork is very lean (my preference), you may need to add a bit more olive oil
during the braising process.
8. Add the garlic cloves, the sliced fennel, the rosemary and bay leaves and the wine.
9. Loosely tent the pan with foil and place in the pre-heated oven.
10. Roast until the meat thermometer reaches 150°F.
11. 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.
12. Remove the meat to a platter and cover with the foil.
13. Add the remaining butter to the drippings and fennel herb mixture and stir till butter
melts.
14. Pour on platter around the pork and enjoy.
 Dro
ob veg
getaria
an cu linte si ciupe
erci
ă cu timp de pregătire
Reţetă p

1 ora

Destul de usoara

4 porti i

Reteta propu
usa

Ingre
ediente
e
1 cana lin
nte rosie
1 cana ciuperci
1 morcovv
1 ceapa
3 oua
a patrunjel
1 legatura
1 legatura
a marar
1 legatura
a ceapa verde
e
1 legatura
a leurda
1 lingurita
a cimbru
1 lingurita
a turmeric
masline
sare
piper

Mod d
de prepa
arare
 1. Fierbem lintea pentrru 15 minute, o scurgem bin
ne si o punem deoparte intr--un bol mare.
 2. Incinge
em putin ulei de
d masline intr-o tigaie si ca
alim ceapa toc
cata, morcovul tocat si ciupeercile taiate cu
ubulete.
 3. Dupa 1
10 minute ada
augam verdetu
urile taiate, sa
area si piperul. Le sotam pen
ntru 3 minute ssi apoi adaugam
compozittia peste lintea
a fiarta.
 4. Amestecam in comp
pozitie ouale, cimbrul,turme
c ricul si maslinele tocate,dup
pa gust.
 5. Punem
m compozitia in
ntr-o forma de
e chec unsa in
nainte.
 6. Punem
m la cuptor pen
ntru 30-40 min
nute.
 7. Lasam
m sa se raceassca bine inaintte sa o scoate
em din forma.