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Ingredients
Roast Pork with Fennel
- Ingredients
- 1 Fennel bulb (200 grams, trimmed, cut lengthwise into very thin slices)
- salt
- 1 kilogram Rack of pork (with bone)
- 2 chopped garlic cloves
- 1 tsp fennel seeds
- 1 tsp crushed black peppers
- 1 Tbsp vegetable oil
- 100 milliliters white wine
- 150 milliliters Whipped cream
Sprinkle fennel slices with salt and let stand about 30 minutes. Loosen meat from the bone, but do not detach. Mix garlic with fennel seeds and season with crushed pepper and salt. Rub pork with spice mixture on all sides. In a pan, sauté pork roast in hot vegetable oil. Place fennel slices between the bone and meat and tie roast with kitchen twine. Bake roast in an oven preheated to 190°C (approximately 375°F), 1-1 1/4 hours.
During baking, add up to 1 cup total water in several additions. Remove outer slices of fennel, if necessary. Remove the roast from the oven and keep warm. Deglaze pan drippings with wine and strain through a sieve. Stir in cream and bring to a boil. Let simmer a few minutes. Season with salt and pepper. Remove kitchen twine and loosen meat from the bone again. Slice meat and serve with rosemary potatoes, if desired.