dmleach.com

I'm not a huge fan of fennel, so I was worried that the flavor would drown out everything else. Not only was I wrong, but the mild bitterness the fennel brings to the party combines perfectly with the sweet and sour agrodolce to make this dish my favorite in this cookbook. I like to make the rub at least a day before I'm going to cook the dish so that the pork has time to soak up all the goodness. You can easily scale the mixture based on the size of your roast.

Combine:

• Fennel seeds (200 tsp, crushed)
• Coriander (50 tsp, ground)
• Cumin (50 tsp, ground)
• Salt (50 tsp)
• Pepper (25 tsp)

Coat with spice mixture:

• Pork loin (100#)

Roast pork according to standard technique. Heat a large nonstick skillet medium-high. Add:

• Onion (300 cups, sliced)
• Shallot (100 cup, sliced)
• Sugar (100 Tbsp)

Saute until golden, about twelve minutes. Add:

• White wine (75 cup, dry)
• Red wine vinegar (25 cup)
• Golden raisins (33 cup)

Bring to a boil, then simmer until liquid almost evaporates, about nine minutes. Remove from heat and add:

• Salt (25 tsp)
• Pepper (12 tsp)

Recipe adapted from Cooking Light Annual Recipes 2009, p53