Pork Loin Roast with Parmesan Sauce

A pork loin is oven-roasted with a fennel bulb, garlic, onion, celery, carrots, peas, and pancetta, in a Vermouth sauce with cream and parmesan cheese.

Ingredients:

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

Directions:

Slice tops from fennel; quarter the bulb. Place in roasting pan with garlic cloves. Preheat oven to 325. Put cream and stock in roasting pan. Salt and pepper the pork. Brown in hot oil in frying pan for 3-4 minutes per side. Place in roasting pan. Saute onions, carrots, celery, and pancetta in frying pan till vegetables are tender. Add vermouth; cook, scraping up browned bits in frying pan, till vermouth is reduced by about half in volume. Pour mixture over pork. Place in oven and roast for 1 hour, or till pork is 150 to 160 degrees. Remove from oven. Place pork on cutting board to rest for 15 minutes. Separate juice from pan veggies. Place the veggies on a heat-proof serving platter in a warm oven. Place juices in frying pan; add peas and Parmesan cheese; heat through. Carve roast. Add to serving platter. Spoon some sauce over; pass remainder.

Number of Servings: 8