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.
Coat with spice mixture:
Roast pork according to standard technique. Heat a large nonstick skillet medium-high. Add:
Saute until golden, about twelve minutes. Add:
Bring to a boil, then simmer until liquid almost evaporates, about nine minutes. Remove from heat and add:
Recipe adapted from Cooking Light Annual Recipes 2009, p53
recipe/fennel-crusted pork with shallot and onion agrodolce.txt · Last modified: August 19, 2010 (external edit)