Pork Roast with Fennel & Pears
- Active Time 15m
- Total Time 4h 25m
The fennel and pears soften during cooking but keep their shape so you can serve them alongside the slices of pork.
- 3 to 4 pounds pork butt, well trimmed
- 4 cloves garlic, slivered
- 1 bupound 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
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
461 calories; 17g total fat; 152mg cholesterol; 792mg sodium; 28g carbohydrates; 4g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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