Fennel And Orange Compote With Pan Roasted Pork Recipes

ROAST PORK CHOPS WITH FENNEL-ORANGE COMPOTE

Steps:

• Sprinkle the pork chops with salt and pepper to taste and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Preheat the oven to 500°F.
• Trim the fennel, reserving some of the dill-like fronds. Cut the fennel, oranges, and onion into 1/8- to 1/4-inch-thick slices.
• Put the remaining olive oil in an 8-inch skillet or a saucepan that is at least 4 inches deep. Put half the fennel in the skillet, then top with half the orange, the onion, and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the orange juice and add more salt and pepper.
• Bring to a boil on top of the stove and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry about 20 minutes it is done. Hold it at minimum heat while you finish the pork chops.
• Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast for 2 minutes, then turn and roast for another 2 to 3 minutes, or until the chops are done.
• Serve the chops on a bed of the compote. Mince the reserved fennel fronds and use as a garnish.
• Substitute grapefruit for the oranges or add the juice of a lemon or a lime to the mix.
• Vary the herb. Classic Western European herbs like rosemary, thyme, tarragon, and parsley are all naturals, but cilantro or finely minced lemongrass also add nice touches.
• Add finely minced peeled fresh ginger along with some garlic and soy sauce. A teaspoon or so of sesame oil finishes the compote nicely. Substitute peanut oil for the olive oil if you have it, or use a neutral oil like canola.
• Any meat, like steak, can be cooked like the pork. Grilled chicken, on or off the bone, works well, as does sautéed duck breast. You can also make the dish with fish: Try roasted delicate fillets, like cod or red snapper; or grilled shrimp; or swordfish, tuna, or salmon steaks.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

BRAISED PORK WITH ORANGE AND FENNEL

Steps:

• Put oven rack in lower third of oven and preheat oven to 350°F.
• Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.
• Pat pork dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown pork in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.
• Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, pork with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.
• Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.

FENNEL AND GARLIC-CRUSTED PORK ROAST WITH WARM QUINCE AND APPLE COMPOTE

Steps:

• In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion, and garlic, and process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds, and pepper, and pulse to combine.
• With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel-garlic paste over the roast to cover it with a layer about 1/4-inch thick. Cover and refrigerate for at least 1 hour and up to 8 hours. Preheat oven to 350 degrees.
• Remove the roast from the refrigerator and let it sit at room temperature 20 minutes prior to cooking. Transfer the pork to a roasting pan and roast for about 1 hour and 15 minutes, or until the internal temperature in the thickest section of meat is 150 degrees. Cover roast with foil after the crust has browned. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes before removing the butcher twine and slicing it into thick chops. Serve with the compote.
• Peel, core and dice the apples and quince into 1/2-inch dice. In a 10-inch saute pan, heat the butter over low heat. Sprinkle the sugar over the melted butter. Raise the heat to medium and cook, occasionally stirring or swirling the pan, for about 3 minutes, until the sugar melts and caramelizes. Add the quince and apples, and cook, tossing occasionally, for 10 to 12 minutes, or until the fruit is lightly browned and the apples have softened. The quince dice will retain their shape. Add the cider and lemon juice, and cook for about 2 minutes, until reduced but not evaporated. Season with the ginger and salt. Serve warm.

FENNEL AND ORANGE COMPOTE WITH PAN-ROASTED PORK

Steps:

• Sprinkle pork chops with salt and pepper, and marinate them on a plate with 2 tablespoons of the olive oil and the lemon juice. Heat oven to 500 degrees.
• Trim fennel, reserving some of the dill-like fronds. Cut the fennel, oranges and onion into 1/8- to 1/4-inch slices.
• Place remaining olive oil in an 8-inch skillet or saucepan that is at least 4 inches deep. Place half the fennel in the skillet, then top with half the orange, the onion and the rosemary. Sprinkle with salt and pepper, then top with the remaining fennel and orange. Pour in the juice, and add more salt and pepper.
• Bring to a boil on top of the stove, and cook over fairly lively heat, pressing the solids down into the liquid from time to time. When the mixture is no longer swimming in juice but not yet dry, it is done. Hold it at minimum heat while you finish the pork chops.
• Just before you judge the compote to be done, heat an ovenproof skillet over high heat for 3 or 4 minutes. Add the pork chops with their marinade, and immediately transfer the skillet to the oven (if you have a powerful vent, you can pan-grill the chops on top of the stove). Roast 2 minutes, then turn and roast 2 to 3 minutes more, or until the chops are done.
• Serve chops on a bed of the compote. Mince the reserved fennel fronds, and use as a garnish.