From Happy Days with the Naked Chef, by Jamie Oliver
- Dutch oven
- chef’s knife
- cutting board
- measuring spoons
- cotton kitchen string and scissors
- wax paper
- 1 3.5-4 lb boneless pork loin
- 1 fennel bulb (also called anise in some grocery stores)
- half a 750 ml bottle of Chardonnay, your choice
- 1 handful of fresh rosemary, leaves removed from stem
- 8 cloves of garlic, skins left on
- 1 Tbs fennel seeds
- 4 bay leaves
- olive oil
- Preheat the oven to 400 F. Tie the pork with 2 or 3 pieces of string, so it will hold its shape in the pan (Not crucial, but nice).
- Season the meat generously with salt and pepper. Roll the meat in the fennel seeds until covered. Cut the fronds off the fennel bulb and slice it.
- Open the wine.
- Melt a large pat of butter with a little olive oil in the Dutch oven on medium high heat, and brown the meat on all sides until golden. Throw in the garlic, herbs, fennel, and wine.
- Cover the Dutch oven with a piece of wet waxed paper, and put in the oven for 75 minutes. Remove from the oven and allow the meat to rest on a plate for 10 minutes.
- Finish the sauce by scraping up any bits that have stuck to the bottom of the pan, and add another pat of butter. Taste and correct the seasonings. Squash open a few of the garlic cloves- when cooked they go nice and sweet and add a lovely taste to the sauce.
Slice the pork, and serve with some of the sauce. This is nice with roasted potatoes, rice, or buttered noodles.