Fennel-and Garlic-Crusted Pork Roast with warm Quince and Apple Compote

Fennel-and Garlic-Crusted Pork Roast with warm Quince and Apple Compote
Fennel-and Garlic-Crusted Pork Roast with warm Quince and Apple Compote

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small head fennel with 2 inches of fronds attached, coarsely chopped

  • 1/2

    cup coarsely chopped onion

  • 6

    cloves garlic, peeled and sliced

  • 2

    tsp finely chopped fresh thyme

  • 2

    tsp finely chopped fresh rosemary

  • 2

    tsp finely chopped fresh sage

  • 2

    tsp finely chopped fresh oregano

  • 2

    tsp fennel seeds

  • 11/2

    tsp coarsely ground white pepper

  • 1

    4 1/2-pound pork rib roast, tied

  • Coarse salt to taste

  • Warm Quince and Apple Compote

  • 2

    large tart, firm apples, such as Mclntosh, Rome or Cortland (about 3/4 pound)

  • 2

    large quince (about 3/4 pound)

  • 2

    tbsp unsalted butter

  • 2

    tbsp sugar

  • 1/2

    cup apple cider

  • 1

    tsp fresh lemon juice

  • 1/2

    tsp ground ginger

  • Coarse salt to taste

Directions

In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper and pulse to combine. With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4 inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat the oven to 350 degrees Fahrenheit. About 20 minutes before cooking, remove the roast from the refrigerator and let it sit at room temperature. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees Fahrenheit. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote. Warm Quince and Apple Compote In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm

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