Kitchen Cookware

Makes 6 servings

It makes a delicious alternative to the traditional roast pork

Ingredients:

• 1.5 kg pork loin, bone, skin
• Salt and black pepper
• 1 tablespoon fennel seeds
• 2.3 large knobs of butter
• Olive oil
• 8 cloves garlic
• Handful of fresh rosemary
• 4 bay leaves
• 1 bulb fennel, sliced
• Half a bottle of Chardonnay (or white wine, others)

Method:

Preheat oven to 400F. A knot on the back pork with 2 or 3 bits or chain, the station, then roll the meat in the fennel seeds until well coated. Fry the meat in half the butter and little oil until browned. Throw in the garlic, herbs, fennel and wine then cover lightly with wax paper tray moist and place in oven for 1 hour and 15 minutes. Remove the oven and allow meat to rest. While meat is resting, make a sauce by scraping of goodness at the bottom of the pan and add the rest of the butter. Correct the seasoning and crush a few cloves of garlic.

Salamander Cookshop Blog – Cookshop Our blog features regular articles and recipes for you try. Each article gives advice, from choosing the right pan, the selection of essential cookware for your kitchen. Moreover, We are preparing a selection of recipes, including fish and meats, stews and desserts. Feel free to leave a comment or contact. Also check out our favorite sites.

Previously published on the Blog Salamanader Cookshop. Author: Diana Garcia – We will publish many more articles and recipes soon – including sweets, salty snacks.

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Article Source: ArticlesBase.com – Pot Roasted Pork In White Wine With Garlic, Fennel And Rosemary

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