FENNEL ROASTED PORK

Mario Batalli inspired this one. He cooked a bone-in pork loin in milk. We use boneless Pork loin and add cream reduction with the roasted vegetables to make a sauce after roasting.

Ingredients:

2 large carrots, peeled, 1 inch slices
2 large onions, peeled, 1/2 inch slices
3 fennel bulbs, cut into 1/4-inch-thick slices, fronds removed and reserved
1/2 cup EVOO
1 4 lb  pork loin roast without bone, tied
Sea salt to taste
6 tablespoons ground fennel

2 cups heavy cream reduced by half

1-2 tablespoons EVOO

Method:

Preheat oven to 400° F. In roasting pan place sliced onions and fennel and carrots, distributed evenly across the bottom of the pan.  Add enough EVOO to coat vegetables lightly.

Season the pork loin with salt and aggressively all over with ground fennel;  place roast on top vegetables in pan; Bake 30-40 minutes, or until thermometer reads 140° F when inserted in center. Remove the roast from oven and transfer the pork to carving board to rest. (there will be some carry-over cooking)

Place half of the cooked carrot, onions and fennel and all of the pan liquid from the pan into a blender or food processor; add reduced cream;  blend for about 10-20  seconds while drizzling  in the last amount of olive oil and process until the sauce is smooth and thick. Adjust seasoning.  Arrange the remaining vegetables on the warm serving platter.  Slice the meat into 1/2-inch-thick slices and arrange over the vegetables on platter.  Serve sauce on the side.