Prather Ranch has these beautiful pork roasts that are bone-in (this one had 4 bones) at the Thursday and Sunday market here in San Rafael. I bet you can get it at the Ferry Building too, maybe just call ahead. While not cheap, this was absolutely worth every penny. I paired it with some cubed butternut squash and sage and everything all combined was wonderful. A really nice Sunday dinner, or just when you want to make someone feel really good about themselves, it does not take ages to prep but give yourself about an hour and a half cooking time.
I've adapted this recipe slightly to accommodate dairy allergy.
Pot-roasted Pork in White Wine with Garlic, Fennel and Rosemary
From Happy Days With the Naked Chef, by Jamie Oliver
1 2-3 lbs. pork roast (bone-in or loin)
sea salt and pepper
1 Tbsp. fennel seeds
1-2 Tbsp. coconut oil (or butter)
Olive oil (organic--does not need to be extra virgin)
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked (every organic farmstand has this right now, or get yourself a plant and keep it at home)
4 bay leaves
1 large fennel bulb, or 2 small, sliced
1/2 bottle of Chardonnay, your choice
Preheat the oven to 400. If using a boneless loin, tie up the pork so that it is a nice snug cylinder. Season with the salt and pepper then roll the roast in the fennel seeds until covered. In a dutch oven or ovenproof large skillet heat some olive oil (enough to coat the bottom of the pan) and a tablespoon of coconut oil. Brown all sides of the roast, but watch that you don't burn the fennel. It smells amazing but it can turn so don't get too caught up in the aroma. The whole process should take 5-8 min. tops.
Add the garlic, herbs, fennel, and wine all at once. You can cover the top with some wet wax paper or if using a dutch oven, the lid is fine. If you have the bone in roast for about an hour and a half maybe an hour and 20 min. if the roast is on the smaller side. Pull everything out and let the meat rest on a separate plate. Without using any more heat, finish off the sauce in the pan, scraping any bits off the bottom and adding a little more coconut oil (or butter). Correct the seasoning and squash open a couple of the garlic cloves.
When you are about 30 mins. out from pulling the pork peel and dice a butternut squash. Toss in olive oil and a small handful of sage leaves, spread out on a baking sheet and roast for 20 mins., turning and checking at the 10 min. mark.
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