Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary Recipe from Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Pot-roasted pork in white wine with garlic, fennel, and rosemary is a delicious and flavorful dish that is perfect for a special dinner or gathering. The combination of tender pork loin, aromatic herbs, and white wine creates a mouthwatering dish that is sure to impress your guests.

History

Pot-roasted pork has been a popular cooking method for centuries, as it allows the meat to cook slowly and retain its moisture and flavor. The addition of white wine, garlic, fennel, and rosemary adds a modern twist to this classic dish, creating a unique and delicious flavor profile.

Ingredients

3 lb (1.36 kg) pork loin, boneless and skinless
1 tbsp fennel seeds
2 – 3 dabs of butter
olive oil
8 cloves garlic
handful of fresh rosemary
4 bay leaves (depending on size)
1 fennel bulb, sliced
0.5 bottle chardonnay wine

How to prepare

Preheat the oven to 400°F (204°C).
Tie up your pork to prevent it from drying out.
Season generously with salt and pepper, then roll the meat to cover it in fennel seeds.
In a roasting or casserole pan/dish, sauté the meat in a little butter and olive oil until browned on all sides.
Add the garlic, herbs, fennel, and wine to the pan, then cover with foil or parchment paper.
Cook until the internal temperature of the meat reaches 150°F (66°C).
Pork loin off the bone cooks very quickly, so keep a close eye on it.
Once cooked, let the meat rest on a plate while you prepare the sauce.

Sauce

Add the remaining butter to the pan and scrape off the flavorful bits from the bottom.
Remove any large pieces.

Variations

You can use different herbs and spices to change the flavor profile of the dish, such as thyme, oregano, or sage.
Substitute the pork loin with chicken or beef for a different twist on this recipe.

Cooking Tips & Tricks

Be sure to tie up your pork loin before cooking to prevent it from drying out.

- Season the meat generously with salt and pepper before rolling it in fennel seeds for added flavor.

- Keep a close eye on the internal temperature of the meat to ensure it is cooked to perfection.

- Let the meat rest before slicing to allow the juices to redistribute and keep the meat moist.

Serving Suggestions

Serve the pot-roasted pork with roasted vegetables and a side of creamy mashed potatoes for a complete and satisfying meal.

Cooking Techniques

Pot-roasting allows the meat to cook slowly and retain its moisture and flavor, resulting in a tender and delicious dish.

Ingredient Substitutions

If you don't have fennel seeds, you can use ground fennel or fennel pollen as a substitute.

- You can use chicken or beef broth instead of white wine for a non-alcoholic version of this dish.

Make Ahead Tips

You can prepare the pork loin up to a day in advance and refrigerate it until ready to cook.

Presentation Ideas

Garnish the pot-roasted pork with fresh rosemary sprigs and fennel fronds for a beautiful and elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

5g per serving

Fats

12g per serving

Proteins

30g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains dairy (butter) and sulfites (wine).

Summary

This dish is a good source of protein and essential vitamins and minerals, but it is also high in fat and calories.

Summary

Pot-roasted pork in white wine with garlic, fennel, and rosemary is a delicious and flavorful dish that is perfect for a special dinner or gathering. With a few simple ingredients and some patience, you can create a mouthwatering meal that is sure to impress your guests. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately captivated. It was a cool autumn day, and I was browsing through an old cookbook I had found at a garage sale. As I flipped through the pages, a picture of a succulent pot-roasted pork in white wine with garlic, fennel, and rosemary caught my eye. The recipe seemed simple enough, yet the combination of flavors intrigued me. I knew I had to try it.

I had always been passionate about cooking, thanks to my mother who taught me the basics of the kitchen. But as I grew older, I began experimenting with different ingredients and techniques, constantly seeking to improve my culinary skills. This recipe seemed like the perfect challenge for me.

I decided to make the dish for a family gathering that weekend. I gathered all the necessary ingredients - a pork shoulder, white wine, garlic, fennel, rosemary, and a few other spices. As I prepared the pork, I could already smell the savory aroma that filled the kitchen.

I seared the pork in a hot pan to lock in the juices, then transferred it to a Dutch oven with the wine, garlic, fennel, and rosemary. I covered the pot and let it simmer on the stove for a few hours, allowing the flavors to meld together and the pork to become tender and juicy.

When I finally served the dish to my family, their eyes lit up with delight. The pork was perfectly cooked, with a rich and flavorful sauce that complemented it perfectly. The garlic added a subtle kick, while the fennel and rosemary gave it a fragrant and herbal note. It was a hit with everyone at the table, and I knew I had found a new favorite recipe.

Over the years, I have made this pot-roasted pork in white wine with garlic, fennel, and rosemary countless times. It has become a staple in my cooking repertoire, a dish that never fails to impress. I have shared the recipe with friends and family, passing on the tradition of delicious home-cooked meals.

Each time I make this dish, I am reminded of that first time I saw the recipe and decided to give it a try. It has become more than just a recipe to me - it is a reminder of my love for cooking and the joy it brings to those I share it with.

As I sit here now, reflecting on all the meals I have made and the memories I have created in the kitchen, I am grateful for the opportunity to continue learning and growing as a cook. And I know that this pot-roasted pork in white wine with garlic, fennel, and rosemary will always hold a special place in my heart - a reminder of where it all began.