Aired May 6, 2013
- 1 3- to 4-pound boneless pork loin, tied
- Kosher salt and coarse black pepper
- Olive oil, about 4 tablespoons
- 8 cloves garlic, chopped
- 1 small bunch scallions or 2 to 3 spring onions, whites and greens finely chopped
- 6 to 8 sprigs rosemary, stripped
- 4 tablespoons thyme leaves
- Zest and juice of 1 lemon
- 2 teaspoons fennel seed
- 1 small bulb fennel, cut in large pieces
- 3 carrots, cut on angle into large pieces
- 1 large onion, sliced
- 3 ribs celery with leafy tops, coarsely chopped
- 1 cup white wine
- 3 to 4 cups chicken stock, divided
- 3 tablespoons butter
- 3 tablespoons flour
Preheat oven to 325F.
Season roast with salt and pepper, and coat in oil. Finely chop together the garlic, scallions or onions, rosemary, thyme and lemon zest. Combine well with fennel seed then slather evenly over the pork including the ends. Wrap and refrigerate several hours or overnight.
Arrange fennel, carrots, onions and celery in a roasting pan in an even layer. Add wine and about 2 cups of stock. Set roasting rack into vegetables and set roast onto rack. Bring meat to room temperature then roast 2 hours or until internal temperature reaches 155F on a meat thermometer. Place roast on cutting board, cover with foil and a dish towel, and let rest, 20-30 minutes. If vegetables are stuck to the pan, add a cup more stock to loosen them. Strain pan juices into a bowl and use a paper towel to remove fat if the drippings are very greasy on top.
Melt butter in a medium saucepan. Whisk in flour, 1-2 minutes, then whisk in pan drippings, adding more stock to stretch if you want extra gravy. Adjust salt and pepper to your taste.
Slice roast, douse with a little lemon juice, top with gravy.
Serve with a green vegetable like sauted broccoli rabe or asparagus tips and charred bread dressed with garlic and olive oil for mopping gravy.