Sunday, August 10, 2008

Fennel Pork Roast

  •  3 to 4 lb pork roast
  •  1/2 tsp fennel seed
  •  2 tbl sugar
  •  1 tsp salt
  •  1 tsp ground sage
  •  1 tsp dried marjoram
  •  1/4 tsp celery seed
  •  1/4 tsp dry mustard
  •  1 tbl snipped parsley

Insert the tip of a knife into meat and push 4 or 5 fennel seeds into the pocket. Repeat this all around the roast until seeds are used up. Combine sugar, salt, sage, marjoram, celery seed, dry mustard, and 1/8 tsp pepper and rub the roast with this mixture. Cover roast and let marinate 4 hrs or overnight in refrigerator.

Place roast on a wire rack in shallow baking pan and insert a meat thermometer. Roast uncovered for 2 1/4 to 2 3/4 hrs at 325 (or until thermometer reads 170). Place on platter and sprinkle with parsley.
Goes well with stuffing or mashed potatoes.

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