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La Belle Cuisine - More Pork Recipes

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Fennel- and Garlic-Crusted Pork Roast
with Warm Quince and Apple Compote



 Stonewall Kitchen, LLC
Stonewall Kitchen - Unique Home & Garden Decor

"Vegetables are interesting but lack a sense of purpose when
unaccompanied by a good cut of meat."

~ Fran Lebowitz

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La Belle Cuisine


Fennel- and Garlic-Crusted Pork Roast
with Warm Quince and Apple Compote

Saveur # 47

Saveur - One Year Subscription 

Serves 6

Years ago, in a market in Italy, Alfred Portale of New York's famed
Gotham Bar and Grill, sampled some roasted pork flavored with a
delicious, pungent combination of herbs. This recipe, he says, was
inspired by the taste of that dish.”

For the pork:
1 small head fennel with 2 inches of
fronds  attached, coarsely chopped
1⁄2 cup coarsely chopped onion
6 cloves garlic, peeled and sliced
2 teaspoons finely chopped
fresh thyme
2 teaspoons finely chopped
fresh rosemary
2 teaspoons finely chopped
fresh sage
2 teaspoons finely chopped
fresh oregano
2 teaspoons fennel seeds
1 1⁄2 teaspoons coarsely ground
white pepper
One 4 1⁄2-pound pork rib roast, tied
Coarse salt to taste

For the compote:
2 large, tart, firm apples, such as McIntosh,
Rome, or Cortland (about 1 pound total)
2 large quince (about 1 pound total)
2 tablespoons unsalted butter
2 tablespoons sugar
1⁄2 cup apple cider
1 teaspoon fresh lemon juice
1⁄2 teaspoon ground ginger
Coarse salt to taste

1. For the pork: In a food processor fitted with the metal blade, combine
the fennel and fennel fronds, onion, and garlic, and process to a paste.
Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper,
and pulse to combine.
2. With a small, sharp knife, make shallow crosshatch cuts in the skin of
the pork roast. Season it all over with salt, rubbing it in well. Rub the
fennel–garlic paste over the roast to cover it with a layer about 1⁄4 inch
thick. Cover, and refrigerate for at least 1 hour and up to 8 hours.
3. Preheat the oven to 350 degrees F. About 20 minutes before cooking, remove the roast from the refrigerator and let it sit at room tempera-
ture. Transfer the pork to a roasting pan, and roast for about 1 hour
and 15 minutes or until the internal temperature in the thickest sec-
tion of the meat is 150 degrees F. Remove the roast from the oven,
and cover it loosely with foil. Let it rest for 15 to 20 minutes before
removing the butcher twine and slicing it into thick chops. Serve with
the compote (see below).
4. For the compote: Peel, core, and dice the apples and quince into 1⁄2-
inch pieces. In a 10-inch sauté pan, heat the butter over low heat.
Sprinkle the sugar over the melted butter. Raise the heat to medium
and cook, occasionally stirring or swirling the pan, for about 3 min-
utes, until the sugar melts and caramelizes. Add the quince and apple
pieces and cook, tossing occasionally, until the fruit is lightly browned
and the apples have softened, 10-12 minutes. The diced quince will
retain their shape. Add the cider and lemon juice and cook until re-
duced but not evaporated, about 2 minutes. Season with the ginger
and salt. Serve warm.

Featured Archive Recipes:
Apple Pork Loin Roast
Harvest Pork Loin with Roasted
Autumn Vegetables

Herb-Crusted Pork Loin Roast with
Apples and Onion
Herb Crust Pork Loin with Onion Gravy
Pork Loin with Apples, Cider,
and Calvados
Pork Loin Chops Braised with
Fennel and Pastis

Wine-Marinated Roast Pork with
Garlic and Bay Leaf

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