I found this yummy Sausage & Fennel Stuffed Pork Roast recipe in my December Food & Wine magazine.  I’ve become a big fan of fennel, especially when combined with fresh herbs and savory aromatics.  It was the stuffing that hooked me on this recipe from the start and the end result was absolutely delicious. 

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Sausage & Fennel Stuffed Pork Roast

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4 -6

Author Mario Batali via Food & Wine Magazine

Ingredients

• 2 Tbl. olive oil
• 1 onion thinly sliced
• 1 fennel bulb cored and thinly sliced
• 2 Tbl. fennel fronds chopped & reserved
• 1 lbs. sweet Italian sausage removed from casings
• 1 Tbl. fennel seeds
• 1 Tbl. fresh rosemary chopped
• 4 garlic cloves minced
• 1 tsp. black pepper
• salt
• 2 eggs beaten
• 1 3-4 lb. boneless pork roast butterflied to 1-inch thickness
• 2 red onion peeled and quartered
• butcher’s string

Instructions

• In a large skillet, heat 1 Tbl. olive oil over medium heat. Sauté onion and sliced fennel until softened, about 10 minutes.
• Add the sausage, fennel seeds, rosemary, garlic and pepper. Break up the sausage into small pieces and cook until browned. Season with salt. Transfer mixture to a bowl and let cool. Stir in the eggs and fennel fronds.
• Preheat oven to 350 degrees.
• Lay pork on work surface. Season with salt & pepper. Spread cooled sausage & fennel mixture over pork. Starting at a long side, roll up the pork. Tie with butcher’s twine at 1-inch spacing. Rub roast with remaining olive oil.
• Place red onions into a baking dish. Place pork roast on top. Bake for 2 hours or until instant read thermometer registers 160 degrees in the center. Baste occasionally with any pan drippings. Allow to rest 15 minutes before slicing. Remove strings and cut into 1-inch thick slices to serve.

The post Sausage & Fennel Stuffed Pork Roast appeared first on Lemony Thyme.

I was invited to be a Sunday Dinner guest in my own home.  Doesn’t get much better than that.  So while I’m writing about this dinner, this Braised Rib End Pork Roast was a combined effort and oh so delicious.

To begin, assemble your favorite dry rub.  For us that consisted of fairly equal amounts of dried thyme, sage, oregano, yellow mustard, garlic powder, Mrs. Dash Garlic Herb seasoning, salt & pepper.

Apply the rub to all sides of the roast, pressing it in as you go.  Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides.  Once browned remove the roast.  Add a generous amount of thickly sliced onions into the dutch oven and saute until just tender.  Then add 1 cup of dry red wine, stirring to deglaze the pan.  Next add several garlic cloves minced, 3-4 whole carrots, and 2 bay leaves.   Return the roast to the pan and add enough broth (chicken or beef works fine) to raise the liquid level to half way up the roast.

Preheat the oven to 250 degrees.  Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.  The objective in braising is to maintain a slow burble throughout the cooking process.  You may need to adjust the oven temperature up or down at 30 – 45 minute intervals.  For a 3-4 lb. roast you should plan on 2 1/2 – 3 hours of total cooking time.  When the meat pulls away from the bone, remove it (and the carrots) and allow to rest 15 minutes before slicing.

Now for the really good part.  All that beautiful braising liquid is begging to become a wonderful rich sauce.  Return the dutch oven to the stove top and bring liquid to a boil.  Make a corn starch slurry using some of the braising liquid and 2 Tbl. of corn starch.  Whisk in the slurry mixture and continue to simmer until the sauce has reduced by about one third.  Season with salt and pepper.  Serve your Braised Rib End Pork Roast with your favorite mashed root vegetables and a generous ladle of the amazing sauce.  Oh how I love Braisings!!

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Braised Rib End Pork Roast

Course Entree

Prep Time 15 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 3 1/2 lb. Rib End Pork Roast

For the dry rub…

• 1 tsp. dried thyme
• 1 tsp. dried sage
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. dry mustard
• 1 tsp. Mrs. Dash Garlic & Herb seasoning
• 1 tsp. salt
• 1 tsp. black pepper

For the braising…

• 2 Tbl. canola oil
• 2 onions thick sliced
• 1 cup red wine
• 3-4 garlic cloves minced
• 5-6 whole carrots peeled
• 2 bay leaves
• 3-4 cups broth chicken or beef
• 2 Tbl. corn starch

Instructions

• Preheat oven to 250 degrees.

For the dry rub…

• Combine dry rub ingredients and apply to all sides of the roast, pressing it in as you go. Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides. Once browned remove the roast.

For the braising…

• Add sliced onions to the dutch oven and saute until just tender. Then add red wine, stirring to deglaze the pan.
• Next add garlic cloves, carrots, and bay leaves and return the roast to the pan. Add enough broth to raise the liquid level to half way up the roast. Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.
• Plan on 2 1/2 – 3 hours of total cooking time. When the meat pulls away from the bone, remove it (and the carrots) and allow to rest 15 minutes before slicing.
• Return the dutch oven to the stove top and bring liquid to a boil. Make a corn starch slurry using 2 Tbl. of corn starch to about 1/2 cup of braising liquid. Whisk the slurry mixture back into the braising liquid and continue to simmer until the sauce has reduced by about one third. Season with salt and pepper to taste.
• Serve roast with your favorite mashed root vegetables, carrots, and a generous ladle of the amazing sauce.

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