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.
ROAST PORK SANDWICHES WITH GARLIC MAYO
This recipe uses leftovers from the roast pork with fennel, chiles, and olives, so be sure to save both recipe cards.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Yield Makes 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Cut off and discard top 1/2 inch of garlic head. Season garlic with salt, drizzle with oil, and wrap snugly in foil. Roast until tender when squeezed, 50 to 55 minutes.
- Meanwhile, toss onion with just enough oil to coat, and roast on a rimmed baking sheet 40 to 45 minutes.
- When garlic is cool enough to handle, squeeze from skin; lightly mash with a fork. Stir in mustard and mayonnaise.
- Raise heat to broil. Spread garlic mayonnaise on bottom halves of rolls; top with pork. Top remaining halves with vegetables, then cheese. Broil open-faced until cheese is melted and bubbling, about 2 minutes, then sandwich rolls together.
ROAST PORK WITH FENNEL, CHILES, AND OLIVES
Boneless pork loin is crusted with a fennel, coriander, and black peppercorn rub. Fennel wedges, Italian cherry peppers, and olives are given a quick turn in the oven, then served alongside the juicy meat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 9
Steps:
- Rub pork all over with salt. Coarsely grind seeds and peppercorns in a spice grinder or with a mortar and pestle; rub all over pork. Bring pork to room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
- Rub pork with oil to coat generously. Roast until sizzling, about 20 minutes.
- Reduce heat to 375 degrees. Baste pork, and roast until center reaches 145 degrees, about 30 minutes more. Let pork rest 15 minutes before slicing. Meanwhile, toss fennel and chiles with just enough oil to coat; season with salt and pepper. Spread in a single layer on a rimmed baking sheet; roast until tender and lightly browned on bottom, 25 to 30 minutes. Add olives, and roast until hot, about 5 minutes. Toss together; serve with pork.
ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES
Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
- Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.
Nutrition Facts : Calories 655 calories, Fat 47 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.54 milligram of sodium
ROASTED APPLES AND FENNEL
A quick fruit and vegetable pan roast rounded out with a touch of vinegar and spice is a simple, versatile accompaniment to most any main course.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Melt 2 tablespoons butter in a large ovenproof skillet. Add 2 Gala apples and 1 fennel bulb (both cut into wedges) and 6 halved small shallots and cook until golden, 2 to 3 minutes. Stir in 1 teaspoon chopped thyme, 1/4 teaspoon allspice, 1 teaspoon kosher salt and a few grinds of pepper. Roast at 425˚ F, tossing once, until tender, 15 minutes. Add 1 more tablespoon butter and 2 tablespoons cider vinegar; toss until glazed, 1 minute. Top with fennel fronds.
SLOW-ROASTED OLIVES WITH FENNEL AND ORANGE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 300 degrees F. Combine the olives with the remaining ingredients in a large mixing bowl, tossing the mixture together with your hands. Transfer the olive mixture to a baking dish, cover with foil and bake for 2 hours.
- Drain the oil out (keep it to use as a bread dip) and serve the roasted olives warm or at room temperature with assorted cheeses.
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PROVENçAL PORK STEW WITH OLIVES AND FENNEL RECIPE | MYRECIPES
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5/5 (9)Calories 275 per servingServings 8
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; sauté 8 minutes or until tender. Add garlic; sauté 2 minutes. Spoon fennel mixture into a large bowl.
- Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.
- Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.
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