Pork Loin Roast with Fennel and Shiitake.
Bone in Pork Loin Roast with the addition of fennel and shiitake mushrooms make an extremely flavorful pork entrée that is lean and healthy. Serve with couscous, rice or lemon roasted potatoes!
In the world of “health” pork, a very lean white meat, has gotten a bad rap! These days many local CSA farms humanely raise their own pigs that are fed a superb diet; so it is very easy to find pork products that are both lean and healthy! This recipe is sensational with the addition of fennel and shiitake mushrooms that are roasted along side the pork, it is a winner!
1 Bone in Pork Loin, 5-6 pounds
2-3 organic garlic cloves, peeled and sliced
1 tablespoon herbs de Provence
Extra pinch of dried whole rosemary and thyme
Himalayan salt and ground pepper to taste
Extra virgin olive oil and white balsamic vinegar
2 medium organic fennel bulbs, sliced and fronds chopped
3 organic cippolini onions, quartered
1 lb large shiitake mushrooms
1/4 cup organic lemon juice
1/2 cup dry white wine or sherry
Preheat oven to 350 degrees Fahrenheit
Place pork roast in a large roasting pan
Cut small slits in meat and tuck the garlic slices in the cuts
Rub pork with herbs, salt and pepper
Dredge with olive oil and vinegar
Add the lemon juice and wine to the pan
Arrange the onion, fennel and mushrooms around the pork
You may also add carrots or parsnips to the mix if you wish
Cover the pan with foil or lid and roast for 2&1/2 hours, basting every 25 minutes until a meat thermometer reads 170-180 degrees
At this point, you may want to remove the vegetables from the pan and set aside
Raise the temperature to 425 degrees, uncover the pan and brown the meat for another 10-15 minutes
Transfer the pork roast to a carving board or platter and let rest , arrange the vegetables around the meat
Serve with couscous, rice, mashed or roasted potatoes and a crisp cabbage slaw
A good Chardonnay or Pint Noir are perfect choices for my Pork Loin Roast with Fennel and Shiitake, Enjoy! This recipe is in my printed cookbook on page 76! Why not purchase a copy for your library!
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