Pork Loin with Verjus and Fennel

 

Pork Loin with Verjus and Fennel

This recipe comes from Pat Daniels of Navarro Vineyards, in Philo, California. Serves 4.

One 4-5 lbs. pork loin

cup fennel leaves (packed)

    or cup fine chop fennel root

1 cups verjus

1 cup dry white wine

2 cloves garlic, minced

teaspoon fresh ground black pepper

cup chicken stock

Mix all ingredients except pork and 1/4 cup verjus in large glass bowl or baking dish.  Pierce pork so that liquid can penetrate. Marinate at room temperature at least 2 hours or marinate a few hours in the fridge, then take out 2 hours before cooking so it reaches room temperature.

Preheat oven to 425 and bake for 20 minutes.  Reduce heat to 350F and cook for 1 to 1 1/2 hours, basting every 20 minutes.

Remove pork to a carving plate and pour and scrape drippings into a pan. Add 1/4 cup Verjus and chicken stock and reduce for 20 minutes. Slice pork and serve with the sauce.

 

Mother Linda's

 
Home   Bookstore  Road  Kitchen  Farm  Shoppe  Releases  Recipes  Links  Contact me  Free Updates