Pork Loin with Verjus and Fennel
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at motherlindas.com.
Cooking tools:
- Carving knife
- Baster
- Carving fork
- Serving platter
- Chef's knife
- Cutting board
- Baking dish
- Mixing bowl
- Oven
- Refrigerator
- Saucepan
- Measuring cup
- Measuring spoon
- Fork
- Spatula
- Wooden spoon
- Spoon
- Plate
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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