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!
Yield: 6
Equipment
- 1 Large Sauté Pan
- 2 Small Cooke Sheet
Materials
- 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.
- Add the wine, stir and cook on medium stir occasionally until the wine has evaporated. Taste and add salt as needed.
- 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.
- Slice the pork and serve with the fennel on the side. Garnish with parsley if desired.
Notes
This is really flavorful and goes great with the Goat Cheese and Arugula Salad