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
½ cup fennel leaves (packed)
or ¼ cup fine chop fennel root
1¼ cups verjus
1 cup dry white wine
2 cloves garlic, minced
¼ teaspoon fresh ground black pepper
½ 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 425º and bake for 20 minutes. Reduce heat to 350ºF 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.
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