Fennel Seed Spiked Pork Roast
A savory pork roast infused with flavors of fennel, rosemary, and garlic, slow roasted to perfection.
Ingredients
- fennel seed (2 tablespoons)
- dried rosemary (2 teaspoons)
- dried thyme leaves (1 teaspoon)
- whole black peppercorns (1 teaspoon)
- coarse sea salt (1 tablespoon)
- minced garlic (5 tablespoons)
- ouzo (2 tablespoons)
- fresh Boston butt pork roast (1 (8 pound))
- onions, thickly sliced (2 large)
- fennel bulb, sliced thickly (1 )
- water (0 )
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Toast fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until fragrant and fennel seeds are lightly browned, 1 to 3 minutes. Do not let spices burn. Place toasted spices, salt, garlic, and ouzo into a mortar and pestle, or a spice grinder, and grind to a paste. Score fat layer of pork roast with a sharp knife. Rub spice paste all over roast.
- Spread sliced onions and fennel in the bottom of a large roasting pan. Pour enough water into the pan to just cover vegetables. Place roast on top of onions and fennel, fat layer facing up.
- Roast in the preheated oven until pork is tender, 4 to 5 hours (or about 35 minutes per pound). An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Add extra water if needed during roasting to prevent onions and fennel from burning.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 252
- fat: 17 g
- sats: 6 g
- carbs: 3 g
- fibre: 1 g
- protein: 21 g
- salt: 0 g