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| RECIPE : Pork with Fennel |
| CUISINE :
Spanish |
| SERVING MEMBERS : 6 |
| RECIPE TYPE :Main Dish
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3 unit Slices bacon, finely chopped |
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1 kilograms Boneless loin roast |
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1 cups Fresh white bread crumbs |
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1 cups Finely chopped fresh fennel |
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1 tablespoon Chopped capers |
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2 tablespoon Chopped fresh chives |
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1 unit Egg, lightly beaten |
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2 tablespoon Butter |
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1 tablespoon Olive oil, extra |
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140 millilitres Sweet sherry |
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140 millilitres Orange juice |
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2 tablespoon Red wine vinegar |
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1 teaspoon Finely grated orange peel |
* Preheat oven to 325.F.Add bacon to a medium saucepan and cook over medium high heat for 2 to 4 minutes or until crisp, turning once. Drain on paper towels.
* Trim the pork loin of excess fat. Butterfly meat by cutting through lengthwise, but do not cut all the way through. Open out and flatten slightly with the palm of your hand.
* Combine the bread crumbs, bacon fennel, capers and chives in a medium bowl; add egg and stir to combine.
* Press the stuffing over the flattened meat. Roll and tie securely with string.
* Heat butter and oil in skillet. Cook meat over medium heat 3 to 4 minutes until evenly browned. Remove from the pan and place into a large baking dish.
* Scrape brown bits from skillet. Add combined sherry, orange juice, vinegar and orange juice, vinegar and orange peel. Simmer, uncovered, for 2 minutes. Pour over pork. Bake for 1 1/2 hours or until a meat thermometer registers 160.F.
* Remove string from pork loin. Slice and arrange on heated serving paltter. Spoon pan juices over meat and serve immediately. |
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Tips:
-Fennel is a vegetable with a strong aniseed flavour which belnds wonderfully with pork. If unavailable, use celery hearts. Fresh bread crumbs are made by removing the crust from day old bread and placing into a food processor bowl or blender container. Using the pulse action, press button for 30 seconds or until bread has crumbled to desired texture. serve this dish with steamed vegetables. | |
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