Italian Meats and Poultry Recipes - Italian Pork Roast

Ingredients           

• 2 tablespoons fennel seeds, crushed

• 2 tablespoons dried parsley, crushed

• 4 teaspoons dried Italian seasoning, crushed

• 1 1/2 teaspoons garlic salt

• 1 teaspoon black pepper

• 1 3 1/2- to 4-pound boneless pork shoulder roast

• 1 tablespoon cooking oil

• 3/4 cup water

• 8 carrots, quartered

• 8 small potatoes, peeled

• 1 large fennel bulb, trimmed* and cut into wedges

• 1/2 cup cold water

• 1/4 cup all-purpose flour

• Salt

• Black pepper

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Method:

1. Preheat oven to 325°F. In a small bowl combine fennel seeds, dried parsley, Italian seasoning, garlic salt, and the t teaspoon pepper; set aside. Untie pork roast, if necessary, and unroll. Trim fat from meat.

2. Sprinkle fennel seed mixture evenly over meat; rub in with your fingers. Retie roast, if necessary, with 100%-cotton kitchen string. In an oven-going 5- to 6-quart Dutch oven brown pork in hot oil, turning to brown on all sides. Drain off fat.

3. Carefully pour the 3/4 cup water over meat. Cover and roast for 1 1/2 hours. Arrange carrots, potatoes, and fennel wedges around roast in Dutch oven. Cover and roast for 50 to 60 minutes more or until meat and vegetables are tender, adding additional water if necessary.

4. Transfer meat to a serving platter; cover with foil. Using a slotted spoon, transfer vegetables to a serving bowl; cover and keep warm.

5. For gravy, strain cooking juices into a 2-cup glass measuring cup. Skim fat from juices; measure juices. If necessary, add enough water to measure 1 1/2 cups total liquid. Return juices to Dutch oven. Cook over medium-high heat until bubbly.

6. Combine the 1/2 cup cold water and the flour, stirring until smooth. Gradually add flour mixture to the hot pan juices, whisking until smooth and bubbly.

7. Cook and stir for 1 minute more. Season to taste with salt and additional pepper. Serve gravy with roast.

Note: Cut off and discard upper stalks of fennel bulb. Remove any wilted outer lavers of stalks. Wash fennel and cut lengthwise into quarters. Remove core and discard.