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- 1 cup chopped fresh fennel and leaves
- 3 - 4 teaspoons snipped fresh rosemary
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 pounds boneless pork top loin roast (double loin, tied)
- 2 sprigs fresh rosemary
- 1/2 cup carrot, chopped
- 1/2 cup coarsely chopped onion
- 1/4 cup chopped celery
- 2 1/2 cups reduced-sodium chicken broth
1. Preheat oven to 450 degree F. In a food processor, combine fennel, snipped rosemary, garlic, salt, pepper, and 1 tablespoon of the olive oil. Cover and process to make a chunky paste.
2. Untie roast. Spread half of the fennel mixture on the inside of the loin. Roll tightly and tie with 100-percent-cotton kitchen string. Thread the 2 sprigs of rosemary through the ties on either side of the roast. Make holes in the top and sides of the roast with a skewer; brush remaining 1 tablespoon oil over the roast. Spread remaining fennel mixture over the roast. Place roast on a rack in a shallow roasting pan.
3. Roast in the preheated oven, uncovered, for 15 minutes. Turn oven temperature down to 400 degree F; drain fat from the pan and place the vegetables around the roast. Roast for 15 minutes more. Add broth to pan. Roast 50 to 60 minutes more or until a meat thermometer registers 155 degree F, pouring broth over meat a little at a time every 15 to 20 minutes.
4. Remove the roast to a platter; cover with foil and let stand 15 minutes before carving. Pass vegetables and pan juices through a sieve or food mill. Skim fat and cook sauce over medium heat a few minutes if it is too thin. Season with salt and pepper, if needed, and serve with the sliced roast. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 286,
- Fat, total (g) 12,
- chol. (mg) 100,
- sat. fat (g) 6,
- carb. (g) 3,
- fiber (g) 3,
- pro. (g) 38,
- sodium (mg) 422,
- Percent Daily Values are based on a 2,000 calorie diet