Friday, June 20, 2008

Loin of Pork with Fennel

Borders listed a fantastic recipe from Ina Garten - Loin of Pork with Fennel. And I made it last night. The only change I made was using dry vermouth instead of Pernod or white wine. And my version looked every bit as good as the picture. The fennel and onion added an almost-sweet flavor to the pork. I served it with slices of bread covered in sesame seeds and a 2003 Chateauneuf-du-Pape which had spicy overtones and floral undertones (an unusual combination for a Rhone).

I was quite pleased with how the dish turned out and would definitely consider making it for dinner guests.

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