Pork Loin with Verjus and Fennel

This recipe comes from Pat Daniels of Navarro Vineyards, in Philo, California. Serves 4.

One 4-5 lbs. pork loin

½ cup fennel leaves (packed)

    or ¼ cup fine chop fennel root

1¼ cups verjus

1 cup dry white wine

2 cloves garlic, minced

¼ teaspoon fresh ground black pepper

½ cup chicken stock

Mix all ingredients except pork and 1/4 cup verjus in large glass bowl or baking dish.  Pierce pork so that liquid can penetrate. Marinate at room temperature at least 2 hours or marinate a few hours in the fridge, then take out 2 hours before cooking so it reaches room temperature.

Preheat oven to 425º and bake for 20 minutes.  Reduce heat to 350ºF and cook for 1 to 1 1/2 hours, basting every 20 minutes.

Remove pork to a carving plate and pour and scrape drippings into a pan. Add 1/4 cup Verjus and chicken stock and reduce for 20 minutes. Slice pork and serve with the sauce.

© Mother Linda's