RCI-MT.001.0094.001

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Name: Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb pork loin (off the bone and skin removed); 1 tbsp fennel seeds; 2 unit – 3 dabs of butter; 1 unit olive oil; 8 cloves garlic; 1 unit handful fresh rosemary; 4 unit bay leaves (depending on size); 1 unit fennel bulb (sliced); ½ bottle chardonnay wine

Contributed by [http://groups.yahoo.com/group/PressureCookerRecipes/ PressureCookerRecipes Y-Group]

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

pork loin
off the bone and skin removed
3 lb
fennel seeds
1 tbsp
– 3 dabs of butter
2 unit
olive oil
1 unit
garlic
8 cloves
handful fresh rosemary
1 unit
bay leaves (depending on size)
4 unit
fennel bulb
sliced
1 unit
chardonnay wine
½ bottle

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pot-roasted Pork in White Wine with Garlic, Fennel, and Rosemary

Ingredients

Method

What Makes This Variant Distinct