This weeks recipe comes courtesy of the June 2010 issue of Bon Appetit. I confess I am a huge lover of pork and pork roasts in particular. I found this wonderful recipe while perusing the pages of Bon Appetit last month and hope you enjoy it as much as I did. So here we go...
2 Tablespoons fennel seed
1 Tablespoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon dried crushed red pepper
1 6 lb boneless pork shoulder, excess fat trimmed with thin layer left in tact
6 large garlic cloves, minced
2 Tablespoons extra virgin olive oil plus additional for brushing
1 cup dry white wine
1/2 cup low-salt chicken broth
This pork dish needs to marinate overnight so you will need to plan ahead and start preparation the day before you plan to serve it.
1. Stir fennel seeds in a small skillet over medium-high heat until slight darker in color and fragrant, 4 to 5 minutes. Transfer seeds to spice mill and allow to cool.
2. Add kosher salt, peppercorns and dried crushed red pepper to spice mill and grind to medium-fine consistency. (not powder)
3. Place port into a 13x9x2 inch glass baking dish.
4. Rub garlic all over pork roast then coat with spice mixture.
5. Loosely cover roast with waxed paper and refrigerate overnight.
1. Preheat oven to 450 degrees.
2. Brush large rimmed baking sheet with oil.
3. Place roast, fat side up and coating intact, into center of baking sheet then drizzle with 2 Tablespoons olive oil.
4. Roast pork in oven for 30 minutes.
5. Reduce oven temperature to 300 degrees and continue roasting pork for about 3 hours 15 minutes until pork roast is tender and internal temperature reaches 190 degrees.
6. Transfer pork roast to cutting board and allow to rest for 15-30 minutes.
7. Pour pan juices from baking sheet into a 2 cup measuring cup. Spoon off fat that rises to the top.
8. Place baking sheet across 2 burners. (I personally prefer to use a skillet)
9. Pour wine and broth onto baking sheet and bring to a boil scraping up any browned bits.
10. Boil about 4 minutes until wine mixture is reduced to 3/4 cup.
11. Add Pan juices from measuring cup and whisk to blend. This sauce will be thin. Pour into serving bowl.
12. Thinly slice pork roast and service with sauce.
Calories (kcal) 424.8
%Calories from Fat 60.1
Fat (g) 28.4
Saturated Fat (g) 10.1
Cholesterol (mg) 146.2
Carbohydrates (g) 1.9
Dietary Fiber (g) 0.8
Total Sugars (g) 0.1
Net Carbs (g) 1.1
Protein (g) 38.0
William Bounds 7-in. Neoclassics Multi-Use Mill
Calphalon 9x13-in. Nonstick Classic Nonstick Brownie Pan
Architec 12x19 Restaurant Gripper "The Gripper" Professional Cutting Board, Red
Wusthof 2-pc. Classic Carving Set