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Pork Loin Roast with Fennel and Red Wine Reduction

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Pork Loin Roast with Fennel and Red Wine Reduction

This recipe is similar to the Pork Chops with Fennel and Red Wine Reduction from Dr Gundry's Keto book, but a little easier to make. Be sure to purchase pork that is free range, sustainably and responsibly raised. This is a nice recipe for a dinner party. It looks much nicer on the plate than my photo!
Servings 6
Prep Time 18 minutes
Cook Time 40 minutes

Equipment

  • 1 Large Sauté Pan
  • 2 Small Cooke Sheet

Ingredients

  • 1 ea Pork Loin Roast, 1.5-2 lb
  • 1/2 tsp Salt
  • 3 tbsp Olive Oil
  • 1 tbsp Ghee
  • 1 ea Bulb of Fennel, Stems Removed
  • 4 ea Garlic Cloves, Diced
  • 1 tsp Coriander
  • 1/2 tsp Parsley, Dry or 2 tsp Fresh Parsley
  • 1 tsp Black Pepper
  • 1 cup Dry Red Wine

Instructions

  • Preheat the oven to 350 degrees. Season the pork loin with salt. Add 1 tbsp olive oil to the sauté pan and sear the pork loin over high heat on all sides until a brown crust forms on the outside of the roast. Place the roast on a small cookie sheet covered with parchment and bake for 35-40 minutes.
  • Thinly slice the fennel (mandolin is great for this). In the pan you used to sear the pork, heat the olive oil and ghee over medium heat add the fennel, garlic, coriander, parsley, and pepper.
    Pork Loin Roast with Fennel and Red Wine Reduction
  • Add the wine, stir and cook on medium stir occasionally until the wine has evaporated. Taste and add salt as needed.
    Pork Loin Roast with Fennel and Red Wine Reduction
  • Remove the pork loin from the oven and test the internal temperature. It should read 145 degrees. Rest tented with foil for 5 minutes before serving.
    Pork Loin Roast with Fennel and Red Wine Reduction
  • Slice the pork and serve with the fennel on the side. Garnish with parsley if desired.
    Pork Loin Roast with Fennel and Red Wine Reduction

Notes

This is really flavorful and goes great with the Goat Cheese and Arugula Salad
Course: Dinner, Lunch, Main Course
Cuisine: American, French
Keyword: Meat, Pork, Warm

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