Pork And Fennel Ragout Food

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT

Steps:

• Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
• Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
• Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

SAUSAGE AND FENNEL RAGOUT WITH CREAMY POLENTA

Steps:

• Heat a large nonstick skillet over medium-high heat; add in olive oil.
• Add in sausage, breaking it up with the back of a wooden spoon; cook until browned, 4-5 minutes.
• Add in the red onion, fennel, garlic, thyme, salt, and pepper; cook, stirring frequently, for about 4 minutes or until the vegetables wilt and the onions become translucent.
• While the vegetables are cooking, start the polenta: In a saucepan, combine 2 ½ cups chicken broth and milk; season with salt and pepper.
• Place over med-high heat and bring to a simmer.
• Back to the vegetables: once the vegetables have wilted, add in the white wine and remaining 1 ½ cups chicken broth to the skillet; increase heat to high and bring up to a simmer.
• Cook about 4-5 minutes, to reduce liquids by half; stir in the chopped parsley.
• To the simmering chicken stock/milk, add in the polenta; whisk constantly until the cornmeal masses together.
• Add in the butter and grated cheese; stir to combine (if polenta becomes too thick, add more broth or milk).
• Serve polenta in a shallow bowl; top with a helping of sausage and fennel ragout; garnish with more Parmigiano-Reggiano.

PORK CHOPS WITH FENNEL AND CARROTS

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 3 tablespoons oregano and 4 tablespoons oil; season with salt and pepper. Roast until vegetables are tender and browned in spots, about 30 minutes.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high. Season pork chops with salt and pepper and sprinkle with 2 tablespoons oregano. In batches, cook until cooked through, about 4 minutes per side. Transfer 2 pork chops and 1 cup roasted vegetables to separate airtight containers; refrigerate, up to 3 days. Serve 4 pork chops with remaining vegetables and lemon wedges.