Reviewed: Dec. 9, 2009

Wonderful Roasted Pork recipe. the Fennel adds so much to the flavor that I wonder why I didn't think of it before.

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Reviewer:

uluro

Cooking Level: Expert

Home Town: Framingham, Massachusetts, USA

Living In: Ashland, Massachusetts, USA

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Reviewed: Dec. 6, 2009

Followed the recipe except left out the sage and added garlic stuffed into slits in the pork. Also, cooked to 135 degrees to create a more moist roast instead of 160 as recommended (this would cause the roast to be much too dry for my tastes). The reduction was lovely with the pork, I admit to being a little skeptical of how the reduction would turn out. Served with the greens (I made this a week after Thanksgiving so I added all my leftover celery and green onion as well) and a hot buttered roll. Simple and DELICIOUS! My husband enjoyed this mean very much. Thank you for the recipe.

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Reviewer:

MACISCRACK

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Reviewed: Apr. 8, 2008

I didn't include the sage as we aren't fans. Even without the sage I thought there were way too many conflicting flavors going on. The orange/balsamic reduction wasn't bad but it did not complement the fennel, onions and cumin flavors at all. This was ok but I wouldn't make it again. Thanks anyway.

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