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Pork with Fennel, Green Beans and Carrots


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I've never cooked with fresh fennel before, but I wanted to try this. This is yet another mashup of several recipes found online. My husband and I both thought it was delicious! The broth is fabulous.

Pork with Fennel, Green Beans and Carrots

3# Pork loin

1-2 T. Olive oil, coconut oil, or ghee

Salt and other seasoning to taste

1 C. Good stock

1 large carrot, cut up

2 stalks celery, sliced

1 Fennel bulb, sliced

1 # Fresh green beans, trimmed

Brown pork in fat or oil in a Dutch oven. Season with salt, pepper, and other favorite seasonings such as garlic granules, rosemary, etc. Add a cup of stock and cook slowly over low heat for a few hours. When pork is very tender, remove to a plate to let rest. To remaining broth and juices, add fennel and let simmer for 30 minutes. Add carrots, celery, and green beans for the last 10-15 minutes. Could also add potatoes if desired. Cut some of the pork into pieces (reserving half the roast for leftovers for later) and add to vegetables. Serve in bowls with broth.

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