Fennel And Onion Pot Roast Recipes

Steps:

• Place the following in a greased casserole (or Ziplock bag if preparing ahead.).
• Cut top and bottom of Fennel away, saving green leafy top as you can eat the whole Fennel using it for garnish or in salads.
• Peel exterior layer off Fennel.
• Cut Fennel in quarters lengthwise, then cut each quarter again if it is a large Fennel, and cut away 'core' from each piece. Place sliced Fennel in bowl or Zipper bag.
• Peel and slice Red Onion in quarters length wise. Add to Fennel.
• Core, seed and slice Red Pepper in similar manner. Add to Fennel.
• ***NOTE *** To coarsely crush garlic a little bit easier -- Break the head of the garlic into individual cloves with your hands and discard paper covering. Slice bottom of each garlic clove away and discard end. Place clove on a cutting board, lay a wide knife flat, or a spatula over the clove and smack it with your fist to crush it! The paper will just pop away, discard paper. Use garlic clove as desired.
• Peel and crush garlic cloves. Add to Fennel.
• Add Olives to Fennel.
• Add 1/4 cup olive oil, rosemary, kosher salt and pepper, mix coating vegs with the oil and spices.
• Mix lemon juice and wine in separate cup add 1/2 of the liquid to Fennel and mix all together.
• Set remainder of wine/lemon liquid aside until/if required during roasting.
• Pour fennel mixture into an appropriately sized casserole dish if not already there. If coming from a bag take a spatula and scrape all the yummy seasonings out of the bag and pour over vegs.
• Roast in oven at 425 degrees for approximately 30-45 min uncovered until nicely golden and softened.
• Stir occasionally to prevent burning.
• Add remaining wine/lemon mix to fennel if necessary while roasting.
• Enjoy.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
• Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
• Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
• Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
• Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
• Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.