Easy Gourmet Braised Pork Loin with Fennel and Carrots

 

Easy Gourmet                               Cooking Devotional

A blazing hot summer! And now, thankfully autumn is in the air. This morning we even have a soft rain. Hello, Stranger rain. You are a welcome visitor. The grass and the flowers rejoice.

We all begin to think differently about our cooking in Autumn. Dale says he likes something simmering on the stove top—fragrant, robust and promising. And so Inspiring Cuisine brings in the fall with a fragrant Braised Pork Loin with Fennel and Carrots. It’s a winner! May it grace your autumn yearnings.

Dale’s World:

Fall Light

Braised Pork Loin with Fennel and Carrots

My favorite time of the year is on its way. There is something about autumn that makes me want to cook long and slow. While this recipe doesn’t require hours to cook, you can start it, and then go do something fun for a few minutes.

This recipe takes advantage of two autumn vegetables—fennel and carrots. Quite often your grocer will have a whole loin or half loin at a greatly reduced price. It is a good thing to bring one of these larger pieces home and cut it into roasts, chops and cubes. If you are not feeling that ambitious, simply buy a roast that’s a size to serve your needs.

While this recipe is for a four pound roast, the measurements are not critical. Use less for a smaller roast or more for something larger.

You will need:  

1  4 pound Pork Loin Roast             ¾ cup White Wine

2 Bulbs of Fennel                              Salt

12 Carrots                                          1 tsp. Black Pepper

2 Tbs. of Olive Oil                             1 tsp. Tarragon

1 tsp. Garlic Powder

Preparation:

1.    Trim off half the thick cap of fat on the meat. Leave some on for flavor.

2.    Trim the stalks and root from the fennel bulbs. Slice the bulb from top to bottom in ¼ inch slices.

3.    Peel the carrots. Cut them in half then split them.

4.    This dish can be done completely on top of the stove or started on top of the stove and finished in the oven. If you decide to finish it in the oven, choose a pan that can be used both on top and in the oven. The pan will need a lid.

Ingredients for Pork Loin Roast with Fennel and Carrots

Cook:

1.    Heat the olive oil at ¾ power (fry). Then brown the roast on all sides.

2.    Add the white wine, and then reduce the heat to low.

3.    Add the salt, pepper, tarragon and garlic powder, and then put the lid on the pan. If you wish, you can finish in the oven at this point, but it will take longer to cook in the oven.

4.    Simmer on low heat until the thermometer reads about 160 degrees. That should take about 45 minutes on top of the stove.

5.    Add the fennel and carrots. Cook until tender; about 20  more minutes.

6.    Remove the pan from the heat. Then let the meat rest about 15 minutes before slicing.

7.    Check the juices for seasoning and correct if needed.

8.    Serve with the vegetables and natural juices as the sauce. These juices are incredibly tasty.

Pork Loin with Fennel and Carrots

Food for Thought:

Autumn Simmering  

Slow cooking seems appropriate for autumn. This is the season of settling in, preparing, putting the finishing touches on summer fare.

We’ve had a bumper crop of apples on our little apple tree this year. The, branches are almost breaking with them. I’m making apple crisps (my mother-in-law’s recipe) and thinking about trying apple butter. Remember apple butter? I wonder what it would taste like fresh.

In some ways autumn is a season of waiting, an interim. And yet it’s splashed with living color that make you come alive. The Proverbs 31 woman finished the preparation of her family’s clothes during the autumn season, making sure they would all be ready for the winter.

Our coffee table centerpiece in Autumn

Figuratively, the autumn season of life is a time for perfecting our techniques and beginning to settle in. In her book The Crown of Glory, Rachel Z. Dulin quotes Pearl Buck at age 70. “I have reached an honorable position in life because I am old. . . . I have learned so much since I was 60. This, I suppose, is because I have perfected my techniques, so that I no longer waste time in learning how to do what I have to do.”

What technique would you like to perfect this Fall? I’m working on my wardrobe and doing a study of II Peter. Much of it is about end times. But always, always and ever more, I want to expand my knowledge of Jesus Christ until that day when I will know Him perfectly.

“So Teach us to number our days, that we may apply our hearts unto wisdom” (Psalm 90: 12).

[RuthAnn]

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2 Responses to Easy Gourmet Braised Pork Loin with Fennel and Carrots

  1. Diane Rutledge Hazel says:

    For those of us in South Texas who are waiting with baited breath for autumn, today’s posting gives us hope! I particularly liked Pearl S. Buck’s quote. Between 60 and 70, that’s something to look forward to — learning more because I spend less time learning how to do the stuff I have to do. Thank you for your dedication to this sharing, RuthAnn!

    • ruthann1 says:

      Dear Diane, Hi! I like that quote a lot too (by Pearl Buck). But I haven’t perfected my techniques yet and am working on that. Maybe by the time I’m 70(in a couple of months), I will have perfected them. Love you, RuthAnn

      Thank you so much for your faithful comments. RuthAnn Ridley Inspiring Cuisine “From a chore to a joy” inspiringcuisine.com ruthannridley@earthlink.net

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