Fennel Seed Spiked Pork Roast Recipe

Name: Fennel Seed Spiked Pork Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons fennel seed; 2 teaspoons dried rosemary; 1 teaspoon dried thyme leaves; 1 teaspoon whole black peppercorns; 1 tablespoon coarse sea salt; 5 tablespoons minced garlic; 2 tablespoons ouzo; 1 (8 pound) fresh Boston butt pork roast; 2 large onions, thickly sliced; 1 fennel bulb, sliced thickly (optional); water as needed

Servings: persons

2 tablespoons fennel seed
2 teaspoons dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon whole black peppercorns
1 tablespoon coarse sea salt
5 tablespoons minced garlic
2 tablespoons ouzo
1 (8 pound) fresh Boston butt pork roast
2 large onions, thickly sliced
1 fennel bulb, sliced thickly (optional)
water as needed

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.

113

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons fennel seed, 2 teaspoons dried rosemary, 1 teaspoon dried thyme leaves, 1 teaspoon whole black peppercorns, and more.

Yes, Fennel Seed Spiked Pork Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Seed Spiked Pork Roast

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