Garlic and Fennel-seed Studded Pork Roast

>> Wednesday, April 29, 2015

Garlic and Fennel-seed Studded Pork Roast

Jenn and Jessie, one of these days you'll probably want to make a pork roast for a special dinner or a holiday. In fact, you could invite your parents over for Mother's Day (second Sunday in May) and serve them this wonderful roast with gravy, and of course, plenty of mashed potatoes.

Fennel seed is the fragrant seasoning in many sausages. It seems to naturally pair up with pork. Adding ground ginger and mustard gives the meat a bit of tang.


1 3-4 pound pork roast
2 garlic cloves, slivered
2 tsp fennel seed
1 tsp ground ginger
2 tsp dry mustard
2 tsp ground black pepper
2 1/2 cups beef broth, divided
1 tbsp corn starch
2 tbsp cold water


Preheat the oven to 300 degrees.

With a sharp knife, deeply pierce the fat layer in one or two inch rows all over the pork roast. Insert a sliver of garlic and one or two fennel seeds into each piercing. Stir together the mustard and ginger and sprinkle it all over the meat.

Pork roast stuffed with garlic and fennel seeds

In an oven proof pan, brown the meat on all sides. Pour one cup of hot beef broth over the roast, cover, and put it in the oven. Roast it for 30 minutes per pound, basting occasionally. Add more liquid if it boils away. The roast is done when it is no longer pink deep in the middle, or when a meat thermometer inserted in the center of the meat reads 160-170 degrees. You do have a meat thermometer, don't you? If you do, make sure you don't roast the plastic meat thermometer sleeve, like I did the first time I used one.

Pork roast braising in Dutch oven

Remove the meat from the pan, place it on a cutting board, and cover with foil. Put the roasting pan on the stove and turn on medium heat. Pour the rest of the beef broth into the pan and bring it to a boil, scraping off the rich crusty bits from the bottom of the pan. Stir together the corn starch and water, then slowly pour it into the sauce while stirring constantly. Allow it to simmer until thickened into gravy.

Carve the roast and pour any juices from the cutting board back into the gravy. Serve with the gravy on the side.

Serves 6-8, depending on the size of the roast.


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