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Ingredients
| boneless pork loin roast: 5 lbs |
| fennel seed (whole): 1/2 tsp |
| salt: 2 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| black pepper: 1 tsp |
| dried marjoram: 1/2 tsp |
| dried thyme (leaves): 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| white wine: 1 cup |
| chicken broth: 1 cup |
| unsweetened apple juice: 3/4 cup |
| garlic: 2 cloves (peeled) |
| sour cream: 1 cup |
Mean Chef's Morelia Pork Roast
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
180 min -
Servings
8 serving(s)
Tags
- In a mortar or heavy bowl crush the fennel seed and salt with the pestle.
- Add the flour, pepper and herbs, mix thoroughly, then rub this mixture over the roast.
- Cover the bottom of a heavy Dutch oven with a thin layer of cooking oil.
- Brown the roast on all sides, then pour into the pot the wine, broth and apple juice.
- Smash the garlic with the flat side of a knife and throw it into the pot, too.
- Put a lid on the pot and shove it into a 325 oven for 2 1/2 to 3 hours.
- Remove the pork to a warm dish.
- On an oven burner bring the pot liquids to a boil, then remove from heat and stir in the sour cream.
- Slice the meat and serve some sauce over the top.