Saturday, April 24, 2010

Fennel Crusted Pork

Gluten free, egg free, dairy free, SCD legal
I buy a large pork roast and have the butcher cut it into 1/2 lb sections. Often they will wrap them individually for you so you can freeze them. Pull the roast out of the freezer and refrigerate two days before you need it.
Use in season veggies for a less expensive dinner. Choose enough for about two handfuls of veggies per person. I usually cook carrots, onion, and then two or three other options:
Veggies I've used:
(lighter veggies)
1 zucchini, cut in 3" strips
1 bunch asparagus, snapped
bunch of mushrooms
(hearty veggies)
1 medium sweet onion
3 carrots, cut in 3" strips (or a bunch of baby carrots)
1 sweet potato, cut in 1/2" chunks
1 med russet potato, cut in 1/2" chunks
(I can't eat potatoes, but my husband and son love them, so I just make sure they are not touching the other veggies I can eat)
about 1/2 pound pork tenderloin
2 Tbsp fennel seeds, crushed (if you don't have a mortar & pestle, use a heavy pan. They only need to be crushed enough to be fragrant)
3/4 cup apple juice or cider
2 tsp honey
Heat oven to 400*. In a large bowl, toss the hearty veggies (carrots, potatoes, onion) in oil with salt and pepper to taste. Roast on a rimmed baking sheet for 10 min.
While the veggies are roasting, using medium heat, heat a skillet with about a tsp of olive oil. Cut the pork in half (if over 2" thick) and season with salt & pepper, and then coat with the fennel seeds. Cook the pork in the skillet on all sides, until browned.
Put the lighter veggies into the large bowl and toss with oil, salt and pepper. After the hearty veggies have been roasted for 10 minutes, put them back in the bowl with the other veggies until the roast is almost done.
Place the roast on the baking sheet and bake for approx. 20 min, or until inner temperature reads 165*. (I had to experiment with the times here. My roasts always took longer to cook than I thought, but then, my oven is a little screwy) Once temp reads 165*, put all of the veggies on the baking sheet and cook for 10 min or until they are browned and the roast's internal temperature reads 170*.
While the rest of the veggies and roast are cooking, wipe out the skillet and put in the honey and apple juice/cider. Over medium heat, bring to a boil and whisk until reduced by half, about 4 to 6 minutes. Serve with the pork and veggies.