Pork Loin with Verjus and Fennel - Mother Linda's
Pork Loin with Verjus and Fennel This recipe comes from Pat Daniels of Navarro Vineyards, in Philo, California. Serves 4. One 4-5 lbs. pork loin ½ cup fennel le
Ingredients
- One 4-5 lbs. pork loin
- ½ cup fennel leaves (packed)
- or ¼ cup fine chop fennel root
- 1¼ cups verjus
- 1 cup dry white wine
- 2 cloves garlic, minced
- ¼ teaspoon fresh ground black pepper
- ½ cup chicken stock
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