Fennel and Fig Pork Roast

Name: Fennel and Fig Pork Roast
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 1 cup (250 ml) dried but supple figs; 1 cup (250 ml) red wine; 2 fennel bulbs; 1 pork loin, about 1 1/2 kg; Flour; 1/4 cup (60 ml) olive oil; 4 shallots, finely chopped; 2 tablespoons (30 ml) mustard; 1 tablespoon (15 ml) fennel seeds, grounded; 2 cups (500 ml) chicken broth; 1 bay leaf; Salt and pepper

(4)

Rate this recipe

Preparation 20 min
Cooking 1 h 15 min
Servings 6

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 1 cup (250 ml) dried but supple figs
- 1 cup (250 ml) red wine
- 2 fennel bulbs
- 1 pork loin, about 1 1/2 kg
- Flour
- 1/4 cup (60 ml) olive oil
- 4 shallots, finely chopped
- 2 tablespoons (30 ml) mustard
- 1 tablespoon (15 ml) fennel seeds, grounded
- 2 cups (500 ml) chicken broth
- 1 bay leaf
- Salt and pepper

Preparation

- In a saucepan, simmer the figs in the wine for about 5 minutes, covered. Remove from the heat and set aside.
- Cut the fennel bulbs in half and remove the core. Remove the fronds and set aside.
- Preheat the oven to 190 °C (375 °F).
- Dredge the pork in flour. In a saucepan, brown in half the oil. Remove the pork and set aside. In the same pan, add the remaining oil and brown the shallots.
- Put the roast back in the pan. Add the wine with the figs, mustard, fennel seeds, fennel, broth and bay leaf. Season with salt and pepper.
- Bring to a boil and bake for about 1 hour and 10 minutes. Remove the roast from the pan and let rest for 10 minutes before slicing. Serve with the pan juices, the figs and fennel. Delicious with pan-fried potatoes and celeriac gratin.

Note from Ricardo

Freezes well.

Fennel and Fig Pork Roast

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note