Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Morelia Pork Roast




Source of Recipe


???


List of Ingredients




5 lbs pork loin roast
1/2 teaspoon fennel seeds
2 teaspoons salt
1/4 cup flour
1 teaspoon black pepper
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1 cup dry white wine
1 cup chicken broth
3/4 cup apple juice
2 cloves garlic, peeled
1 cup sour cream


Recipe



In a mortar or heavy bowl crush the fennel seed and salt with the pestle.
Add the flour, pepper and herbs, mix thoroughly, then rub this mixture over the roast.
Cover the bottom of a heavy Dutch oven with a thin layer of cooking oil.
Brown the roast on all sides, then pour into the pot the wine, broth and apple juice.
Smash the garlic with the flat side of a knife and throw it into the pot, too.
Put a lid on the pot and shove it into a 325 oven for 2 1/2 to 3 hours.
Remove the pork to a warm dish.
On an oven burner bring the pot liquids to a boil, then remove from heat and stir in the sour cream.
Slice the meat and serve some sauce over the top.