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    Pork Loin roast with Parmesan sauce

    List of Ingredients




    3 lbs. boneless pork loin
    1 1/2 t. salt
    1 t. pepper
    2 T olive oil
    1 cup chopped celery
    1 cup chopped carrots
    1 cup finely chopped onions
    4 oz. diced pancetta
    1 cup dry Vermouth
    1 lb. fennel bulb
    10 garlic cloves
    1 1/2 cups chicken stock
    1 cup half and half
    3/4 cup frozen peas, defrosted
    1 cup Parmesan cheese

    Recipe



    Fennel:
    slice top off (feed to bunnies at night)
    divide into quarters
    place in roasting pan with garlic
    Preheat oven to 325.
    Put cream and stock in pan.
    Salt and pepper pork.
    Brown in hot oil in frying pan 3-4 min./side.
    Place in roasting pan.
    Saute onions, carrots, celery and pancetta in frying pan.
    Deglaze with vermouth till 1/2 volume.
    Pour on top of pork.
    Place in oven and roast for 1 hr., rotating every 20 min.
    Remove from oven.
    Place pork on cutting board to rest for 15 min.
    Separate juice from pan veggies and place in frying pan.
    Keep pan veggies on serving plate in warm oven.
    Heat at moderate temperature and add peas and Parmesan cheese.
    Carve roast
    Add to serving plate.
    Pour cream sauce over.


 

 

 


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