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Fennel Seed Spiked Pork Roast

Fennel Seed Spiked Pork Roast

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"I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound."
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Ingredients

5 h 20 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 20.6 g
  • 41%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 285 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
  3. Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
  4. Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

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Reviews

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This was wonderful, the only thing I did different was put it in the crockpot on high for 6 hours. Also just rubbed all of the spices on the roast, since I don't have a mortar & pestle. It smell...

Wow! I was quite surprised at how good the roast tasted given that it wasn't slathered in some kind of sauce. I halved the recipe as I was using a roast that weighed 3.5 lbs. We used a pork loin...

Really good. Used pork shoulder shank with bone - actually took about 4 hours, even though it was only 3 pounds. Next time I will salt the pork first.

This was one of the best pork roast recipes I have ever tried! I didn't have ouzo, so I used 2 Tbsp vodka & 1/4 tsp anise seed (crushed). I will definitely use the recipe again! 185 seemed to...

The only thing I did different is I'm going to cook it on the grill on indirect heat for the first hour or so. THen I'll finish it off in the oven!

So far, awesome. Just mixed the seasonings, and wow...the aroma is spectacular (strong, but good). The roast is cooking right now. I did not have the grinder either, so I just spread it after...

Loved the spice paste!!! I had to use anisette instead of ouzo. Soooo tasty! My husband really liked it too. Threw some carrots in the last half hour of cooking, Yummy! Will use this again. I th...

I added coriander to the browning of spices. The smell was awesome. I used fresh red onions, a jalapeno cut in half and cauliflower sliced like steak cuts to hold the roast. The cauliflower g...

It is very easy to make and my 4 pound roast took 3 hours to reach 178 temp ( I wanted to make sure the pork is cooked very well ). I used boneless pork shoulder butt roast. My whole family lo...

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