Imagine a dish that transports you straight to the rustic countryside of Italy, where flavors are bold, ingredients are fresh, and every bite tells a story of culinary tradition. This Cucina Rustica Pork Roast with Fennel and Garlic is not just a recipe—it's a gastronomic journey that will elevate your cooking from ordinary to extraordinary. Prepare to impress your guests and tantalize your taste buds with a mouthwatering roast that combines the tender succulence of perfectly cooked pork with the aromatic magic of fennel and garlic.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 3 lbs pork roast
- 2 bulbs fennel, sliced
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup white wine
Instructions
- Remove the pork roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 325°F (165°C), creating an ideal slow-roasting environment for the pork.
- Pat the pork roast dry with paper towels to remove excess moisture, which helps achieve a better exterior sear.
- Season the entire roast generously with salt and freshly ground black pepper, ensuring even coverage on all sides.
- In a large, heavy-bottomed roasting pan, heat olive oil over medium-high heat and sear the pork roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the roast from the pan and set aside momentarily.
- In the same pan, sauté the sliced fennel and minced garlic until the fennel begins to soften and becomes slightly translucent, about 5-6 minutes.
- Deglaze the pan with white wine, scraping up any browned bits from the bottom to incorporate those rich flavors.
- Place the seared pork roast on top of the fennel and garlic mixture in the roasting pan.
- Cover the roasting pan tightly with aluminum foil to retain moisture during the slow cooking process.
- Transfer the roasting pan to the preheated oven and cook for approximately 2 hours, or until the internal temperature of the pork reaches 145°F (63°C).
- Remove the foil during the last 30 minutes of cooking to allow the roast to develop a crispy exterior.
- Once cooked, remove the roast from the oven and let it rest for 15-20 minutes, allowing the juices to redistribute throughout the meat.
- Slice the pork roast against the grain and serve with the roasted fennel and pan juices.
Tips
- Temperature is Key: Always let your pork roast come to room temperature before cooking to ensure even heat distribution.
- Searing Secrets: Take time to properly sear the meat, creating a golden-brown crust that locks in flavor and moisture.
- Wine Wisdom: Choose a dry white wine like Pinot Grigio or Sauvignon Blanc for deglazing, which adds depth to your pan sauce.
- Resting Ritual: Never skip the resting period after cooking—it allows juices to redistribute, ensuring each slice is incredibly tender.
- Fennel Finesse: If you're not a huge fennel fan, you can substitute with caramelized onions for a similar sweet, aromatic profile.
- Precision Cooking: Use a meat thermometer to guarantee your pork reaches the perfect 145°F internal temperature for optimal juiciness.
Nutrition Facts
Calories: 429kcal
Carbohydrates: g
Protein: g
Fat: 27g
Saturated Fat: g
Cholesterol: 100mg
