Pork with fennel, onion and sage

10-10-14

I came up with this recipe after I received some fresh sage in a Backyard Produce box and was looking for ways to use it that didn't involve turkey or stuffing. Again this is a mish mash of several recipes that I found and after trying a few variations this is our favorite. 

I also have to credit Backyard Produce for introducing us to fennel! Pretty much love at first bite!

Fennel is rather interesting and fairly easy to clean and use. The bulb and stalks you cut just like onion and celery. I find it easiest to cut the bulb in half and then cut it into slices. For the stalks I cut it just like I cut celery stalks. Some people don't like the stalks but in this recipe they cook up soft and we love the taste!

The leafy pieces just need to be stripped off the branches. I take them off before I wash the rest of the fennel. I store them in a plastic bag on the counter top and usually there is plenty for several recipes! 

3 pound pork roast (I use boneless)
1 large yellow onion, peeled and quartered
1 large red onion, peeled and quartered
1 large fennel bulb (and stalks if want), cut up
1 1/2 cup orange juice
1/2 cup chicken stock
several fresh sage leaves
2 tablespoons butter
1 tablespoon coarse ground black pepper
2 teaspoons ground cumin
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt to taste

Heat oven to 400 degrees.

Mix the cumin and black pepper and use as a rub for the outside of the pork roast. Coat all sides and place in roasting pan on a rack. Have the fattiest part of the roast facing up and cover it with fresh sage leaves. Lay them flat and pat them down, they'll stay in place while the roast bakes. Save a few sage leaves for making the sauce.

The vegetables will cook in a separate roasting pan or baking dish.

Coat bottom of pan with olive oil. Mix in the fennel. Add the onions, flat side down. Cover with 3/4 cup of the orange juice.

Put pork roast on the center rack and the veggies on the rack below and bake for about an hour and a half. I usually mix up the veggies once or twice during the bake time. Check roast to be sure it is done, we like ours just a bit pink, adjust baking time to your preference. 

Ten minutes before roast is done, melt butter in medium saucepan with the remaining sage leaves. Leave on low heat. 

Take the roast out of the oven and turn oven off. I leave the veggies in the oven with the door cracked, this keeps them warm but doesn't let them overcook. Let roast rest for about ten minutes before you take it out of the pan. Set it on a plate to carve so can add any drippings from slicing it to the sauce.

Add the pan drippings to the sage butter along with the rest of the orange juice, chicken stock and vinegar. I scrape up all the bits from the roasting pan and add them as well. Let this simmer for about ten minutes. Stir often. Leaving sage leaves from roast and butter is up to you. We like the stronger sage flavor so I leave them.

While sauce is simmering, slice up roast and add to pan with veggies. Pour sauce over everything, add salt to taste and throw a handful of the leafy fennel sprigs on top. 

This makes six servings. If it's just the two of us, I often use half for one meal and re-purpose the other half into tortilla wraps or chili.

This is delicious with the pineapple pomegranate relish!

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