Roast Pork Loin with Fennel and White Wine Pan Sauce
A juicy, golden brown roast surrounded by caramelized fennel and onions and napped with a savory pan sauce: perfect for your holiday table, dinner with friends, or a Sunday night supper.
1 large red onion, peeled and sliced
3 medium fennel bulbs, cored and sliced
2 tablespoons Graisse de Canard Gold®, melted, or olive oil, divided
2 teaspoons dried thyme, divided
Salt and ground black pepper
1 4-pound center cut boneless pork loin, with a thin layer of fat left on
1/2 cup dry white wine
2 medium shallots, minced
3/4 ounce Glace de Poulet Gold® dissolved in 2 cups hot water
1/4 cup heavy cream
Preheat the oven to 450 degrees. In a shallow roasting pan toss together the onion and fennel with 1 tablespoon of the Graisse de Canard Gold® and 1 teaspoon of the thyme, and season to taste with salt and pepper.
Pat the pork dry and brush it with the remaining Graisse de Canard Gold®. Sprinkle the pork with the remaining thyme and season with salt and pepper. Position the pork on top of the fennel-onion mixture, fat side up and roast in the center of the oven for 15 minutes.
Reduce the heat to 300 degrees and continue to roast the pork until its internal temperature reaches 145 to 150 degrees, about an hour. (Check the temperature by inserting an instant-read thermometer halfway into the thickest part of the meat.)
Remove the roast from the oven, transfer it to a cutting board, and transfer the fennel/onion mixture to a warm platter. Cover the pork loosely with aluminum foil, and let the it rest while you prepare the sauce.
Pour off most of the fat from the pan and place it on the stovetop over medium heat. Add the shallots and wine, scraping to loosen the browned bits from the pan, and bring the wine to a boil. Add the dissolved Glace de Poulet Gold®, bring back to a boil and cook until the sauce is reduced by half, to less than 1 1/4 cups. (If you wish, you can strain the sauce at this point.) Whisk in the cream, and season to taste with salt and pepper.
Cut the pork in 1/4-inch slices and serve with a side of the fennel/onion mixture and sauce generously ladled over both.
The secret to a tender, juicy pork roast is not overcooking it. Watch the internal temperature closely as the roast gets close to being done.
Wine Pairing: a lightly oaked Chardonnay or a dry Riesling.