PORK LOIN WITH FENNELOULIS, OLIVE OIL AND LEMON
Ingredients
Portions : 4 - Preparation time : 15 minutes - Cooking time : 40 minutes
INGREDIENTS
- 1/3 cup Olive oil 80 ml
- 1, 1 1/2 lb Québec Pork loin roast 675 g
- 3 Garlic cloves, chopped
- 1 Lemon, sliced
- 1 Medium fennel bulb, thinly sliced
- 1/2 Onion, coarsely chopped
- 1/2 cup White wine 125 ml
- 1 cup Chicken stock
- 250 ml 1 1/2 tbsp Lemon juice 22 ml
- 1 tsp Lemon zest, finely chopped 5 ml
- Salt and pepper to taste
Preparation
- Preheat oven to 150°C (300°F). Heat 30 ml (2 tbsp.) of the oil in a skillet over high heat and sear the roast.
- Place in an ovenproof dish and sprinkle with garlic, chopped fennel fronds, season generously and garnish with lemon slices.
- Bake for 30 to 40 minutes, until the thermometer reads 68°C (155°F). In the same pan, over medium heat, heat 30 ml (2 tbsp.) of the remaining oil and sauté the fennel and onion.
- Deglaze with white wine and lemon juice. Reduce by half. Add stock and cook until fennel is tender.
- Remove roast from oven and let stand at least 10 min before slicing.
- Shred vegetables in a blender. Gradually add remaining olive oil and lemon zest.
- Season generously and reheat as required.
