Fennel And Orange Compote With Pan Roasted Pork Food

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FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE



Fennel and Garlic-Crusted Pork Roast with Warm Quince and Apple Compote image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 6 servings

Number Of Ingredients 21

1 small head fennel with 2-inches fronds attached, coarsely chopped
1/2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 teaspoons finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh oregano
2 teaspoons fennel seeds
2 tablespoons chopped parsley
1 1/2 teaspoons coarsely ground white pepper
1 (4 1/2 pound) pork rib roast, tied
Coarse salt, to taste
Warm Quince and Apple Compote, recipe follows
2 large tart, firm apples, such as McIntosh, Rome or Cortland (about 3/4 pound)
2 large quince (about 3/4 pound)
2 tablespoons unsalted butter
2 tablespoons sugar
1/2 cup apple cider
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
Coarse salt, to taste

Steps:

  • In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
  • With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
  • Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
  • Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

FENNEL AND ORANGE COMPOTE WITH PAN-ROASTED PORK



Fennel And Orange Compote With Pan-Roasted Pork image

Provided by Mark Bittman

Categories     dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

4 boneless pork chops, 1 to 1 1/2 pounds
Salt and freshly ground black pepper to taste
4 tablespoons extra virgin olive oil
Juice of one lemon
1 bulb fennel, one pound or more
2 navel oranges, peeled
1 medium onion, peeled
1 tablespoon fresh rosemary, or 1 teaspoon dried
1 1/2 cups orange juice

Steps:

  • Sprinkle pork chops with salt and pepper, and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Heat oven to 500 degrees.
  • Trim fennel, reserving some of the dill-like fronds. Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
  • Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep. Place half the fennel in the skillet, then top with half the orange, the onion and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the juice, and add more salt and pepper.
  • Bring to a boil on top of the stove, and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry, it is done. Hold it at minimum heat while you finish the pork chops.
  • Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade, and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
  • Serve chops on a bed of the compote. Mince the reserved fennel fronds, and use as a garnish.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 3 grams, Sodium 652 milligrams, Sugar 12 grams, TransFat 0 grams

BRAISED PORK WITH ORANGE AND FENNEL



Braised Pork with Orange and Fennel image

Categories     Pork     Braise     Quick & Easy     Orange     Fennel     Fall     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

1 (1 1/2-inch) piece cinnamon stick
1/2 teaspoon anise seeds
3 lb boneless pork shoulder, cut into 1 1/2-inch cubes
1/4 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, chopped
4 garlic cloves, smashed
4 (1/2-inch-thick) slices peeled fresh ginger, smashed
2 (4- by 1-inch) strips fresh orange zest
1 tablespoon sugar
1/2 cup soy sauce
1/2 cup Chinese rice wine or medium-dry Sherry
2 1/2 cups low-sodium chicken broth (20 fl oz)
3 fennel bulbs (sometimes called anise), stalks cut off and discarded, then bulbs sliced lengthwise 1/4 inch thick
1/2 cup coarsely chopped fresh cilantro
Special Equipment
cheesecloth; kitchen string

Steps:

  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
  • Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
  • Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
  • Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

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