Rolled Pork Roast with Fennel
Ingredients
- Ingredients
- 1 ½ kilograms Roasted pork (with rind)
- 3 mashed garlic cloves
- 4 Tbsps grainy Mustard
- salt
- freshly ground peppers
- 2 tsps herbes de Provence
- 2 Tbsps clarified butter
- 150 milliliters Beef stock
- 12 peppercorns
- 1 tsp dried marjoram
- salt
- freshly ground peppers
- 2 small Fennel bulb
Preparation steps
Mix together the garlic and mustard. Season with salt, pepper and herbes de Provence and coat 1 side of meat with the paste. Tightly roll and tie with kitchen twine. Wrap in plastic wrap and refrigerate for 30 minutes.
Rinse fennel, trim and cut lengthwise into strips.
Heat clarified butter in a large roasting pan, add rolled pork and brown the meat on all sides over high heat. Pour in approximately 100 ml (approximately 1/4 cup plus 2 teaspoons) stock. Add peppercorns and dried marjoram. Roast on the middle rack in a preheated oven at 200°C (approximately 400°F) for 30 minutes, then reduce oven temperature to 175°C (approximately 350°F) and simmer an additional 1 1/2 hours, occasionally basting with the pan juices. In the last 1/2 hour of cooking, add fennel and continue roasting.
Remove meat from pan and remove kitchen twine. Cut pork into slices and serve with fennel.
