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Pork Roast with Fennel & Pears

Source: Fine Cooking - Issue No. 19
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  4 Hours 25 Minutes
  Serves six
The fennel and pears soften during cooking but keep their shape so you can serve them alongside the slices of pork.
RECIPE INGREDIENTS
3 to 4 lb. pork butt, well trimmed
4 cloves garlic, slivered
1 bulb fennel, coarsely chopped (about 1 1/2 cups)
3 shallots, minced
3 ripe pears, peeled, cored, and diced
1/4 cup dry sherry
1/4 cup homemade or low-salt canned chicken stock
1 tablespoon fennel seeds, chopped
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
DIRECTIONS
Heat the oven to 350 degrees F. Poke the meat all over with a thin-bladed knife and insert the garlic slivers into the holes. Put the fennel, shallots, pears, sherry, and stock into a large casserole or small roasting pan; toss to combine. Put the pork in the pan and pat the fennel seeds over the pork. Sprinkle the pork with the salt and pepper.


Cover the pan with a lid or foil, and cook the pork until it's easily pierced with a fork and its juices run clear, 3 1/2 to 4 hours. Remove the roast from the oven and allow it to rest in the pan for 5 to 10 minutes before carving. Slice and serve with the fennel, pears, and pan juices (degreased if necessary) spooned over the top.


Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves six
Calories: 461
Fat. Total: 17g
Fiber: 4g
Carbohydrates, Total: 28g
Sodium: 792mg
% Cal. from Fat: 33%
Cholesterol: 152mg
Protein: 47g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Zann Reviewed: 11/28/2009
An old favorite, made dozens of times
This is our yearly Thanksgiving dinner (my husband is allergic to birds). We've made it for the past 10+ years...always a winner. I use water instead of stock because the dish is so flavorful already!
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