Dinner

Pork roast with apple, fennel, and onion is for Dinner.

Pork roast with apple, fennel, and onion takes 15 minutes to prepare.

Pork roast with apple, fennel, and onion takes 90 minutes to cook.

Pork roast with apple, fennel, and onion makes 8 servings.

The ingredients for Pork roast with apple, fennel, and onion are:

1 pork roast (ours was about 1.3 kilos or 2 1/2 pounds)
1 Tbs fennel seeds
1 Tbs oregano
1/2 Tbs dried thyme
1 tsp salt
pinch of freshly ground pepper
2-3 small onions
1 large fennel bulb
1 large apple
1 Tbs olive oil
1 Tbs of flour, water (for the gravy)

Here is how you make Pork roast with apple, fennel, and onion:

Preheat the oven to 350f/180c. Grind the spices and seasonings in a spice grinder or zap them in the mini-food processor attachment of your immersion blender. Lacking either of these, you could use a mortar and pestle, but it will take a good while. Drizzle olive oil in the bottom of your roasting pan and place the roast in it. Rub the outside of the roast with the spice mix, reserving a teaspoon or so. Wash the fennel heads and cut them in halves or quarters, depending on how large and woody they are. Place them, cut side down, in the roasting pan. Slice the onions in half, peel them and top them and add them to the roasting pan, also cut side down.By now, hopefully, the oven will be hot. Slide the roasting pan in and you can go and do other things for a while. (This is one of the reasons I love a good roast, by the way.) About half an hour before the meat is done wash the apple, quarter it and cut away the core. Add it to the pan.When the roast is done, remove it to a platter and cover it with tin foil. Put the vegetables in a bowl and place them in the still warm oven to keep warm. Put the pan on a high fire and reduce the pork juices by half. Shake a jar with a couple of tablespoons of flour and water (about a cup) and pour it into the pan. Use a spoon to scrape up any bits that may have stuck to the bottom of the pan and season with the remaining spice mix. Be generous with the salt as both pork and gravy need it.Serve a couple of slices of pork with a mix of apples, fennel and onions and dribble gravy over the the whole mess. Savoury, a little sweet and incredibly satisfying on a cold winter night. Although technically the fennel isn't braised, the effect of caramelizing on the bottom of the pan and then soaking in the juices from the roast is the same end product. The vegetables and apple take on a lovely glazed sweetness as they bake and complement one another perfectly.A note on the timing of the roast: I left mine in for an hour and a half, which is a bit long but was necessary as I seem to have misplaced my meat thermometer and I din't want to risk lockjaw. Santa, are you listening?Number of Servings: 8Recipe submitted by SparkPeople user MISERYKITTY.

The nutritional information for Pork roast with apple, fennel, and onion is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 508.6

• Total Fat: 36.1 g
• Cholesterol: 133.0 mg
• Sodium: 406.1 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.8 g
• Protein: 34.3 g