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INGREDIENTS (serves 8):
  • 4 lb. of boneless pork shoulder roast (ask the butcher to butterfly the pork for you) ;
  • 5 cloves of garlic (crushed);
  • Bunch of fresh flat-leaf parsley(chopped);
  • 2 tbsp. of fresh sage (chopped);
  • 2 tbsp. of fresh rosemary (chopped);
  • 6 oz. of white wine;
  • 0.5 tsp. of Herbs de Provence;
  • 0.5 tsp. fennel seeds;
  • 2 fennel bulbs;
  • 2 red bell peppers;
  • 3 shallots (chopped);
  • 4 oz. of chicken stock;
  • Salt and pepper;
  • 3 tbsp. of olive oil;
  1. Preheat the oven to 350°F;
  2. Combine the garlic, parsley, sage, rosemary, salt, pepper, 3 tbsp. of the wine, fennel seeds, Herbs de Provence and olive oil in a small bowl;
  3. Lay the meat, fat side down on a working surface. Rub the mixture over the meat, roll the meat, tie it with a kitchen string and place in a large roasting pan;
  4. Roast in the oven about 1,5 hours;
  5. Meanwhile cut of the stems from the fennel bulbs, cut it in half lengthwise and then cut the bulbs crosswise into thin slices. Cut bell peppers in half lengthwise. Take out the seeds and white membrane;
  6. Remove the roast from the oven, arrange fennels and bell peppers around the roast, return to the oven and roast until bell peppers and fennel are slightly brown;
  7. Transfer the meat and vegetables to a platter and cover it with a foil;
  8. Add shallots to the roasting pan and cook over medium heat until slightly softened. Add the remaining wine and cook for 5-6 minutes. Add the stock and continue to cook until liquid is reduced to a sauce, 5 -6 minutes longer;
  9. Slice the meat and serve with vegetables and sauce;
Original recipe from: A Williams-Sonoma Taste of the World
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