Rôti de Porc Provençale

Roast Pork with Fennel

Preparation info

  • Difficulty


  • For



Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

There are few imaginative ways to enhance the taste of pork, but to my mind this combination of sage and fennel is the most successful. This must be prepared a day in advance and is especially good with Fenouil Braisé, Pois Gourmands Paysanne (p. 200), Papeton d’Aubergines, or Carottes Paysanne.


  • 2 fennel bulbs
  • 1 3-pound pork loin roast, boned
  • 2 teaspoons dried fennel or anise seed
  • 2 teaspoons sage
  • salt
  • freshly ground black pepper
  • 1 cup dry white wine
  • 2 tablespoons peanut oil
  • 1 teaspoon anise extract or Pernod
  • 2 tablespoons chopped fresh fennel leaves


Slice the fennel bulbs into 1 × 1½-inch strips. Make slits over the whole surface of the roast and insert a strip of fennel and a little of the fennel or anise seed into each cut. Rub the roast with 1 teaspoon of the sage, salt, and pepper. Place it in a bowl and add the wine. Let it stand overnight, turning it over once.

The next day, remove the roast from the marinade and rub it with more salt and pepper, 1 teaspoon of the sage, and the remaining fennel or anise seed. Bind it securely with a string.

Preheat the oven to 400°. Oil a roasting pan and add the peanut oil. Place the pork in the pan and roast for 15 minutes. Reduce the temperature to 375° and cook for 1½ hours. Transfer the roast to a warm platter and let it stand for 5 minutes. Remove the string and slice it.

Pour the marinade into the pan and cook for 2 minutes over high heat, scraping the bottom with a fork. Add anise extract or Pernod and pour over the carved slices of pork. Sprinkle with fennel leaves and serve.