Fennel Marinated Roast Pork

Porc Rôti au Fenouil

Preparation info

  • Servings:

    4

    • Difficulty

      Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

The hint of anise in wild fennel, usually reserved for fish preparations, is a perfect foil to the dullness of fresh pork, bringing a vibrant delicacy to its flavor. Wild fennel is much more richly perfumed than the bulb fennel found in the market, but if the former is unavailable, the feathery leaves of bulb fennel may be substituted—the pastis will reinforce their somewhat attenuated accent. The subtlety of mingled flavors is more pronounced when the pork is eaten cold the following day.

Potatoes and large sweet onions, both baked in their skins, the skins of the latter removed before serving, a chunk of butter placed on each, are a good accompaniment . . . Or little new potatoes cooked gently in butter, sautéed, with a handful of unpeeled garlic cloves.

Ingredients

    Method