Tuscan baked pork with fennel – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 2 hours. 45 minutes Difficulty: easy Portions: 6 – 8 The recipes use measuring containers with a volume of: one glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 cloves of garlic, chop
- 1/4 Art. chopped fresh rosemary and a few whole twigs
- 1/4 tsp dried pepper flakes
- 2.7 kg pork loin on the bone
- 1 lemon, cut in half
- 2 fennel bulbs, cut lengthwise into 4 parts
- Salt
Recipes with similar ingredients: garlic, rosemary, red pepper cereal, pork, lemon, fennel bulb
Recipe preparation:
- Stir in a bowl of garlic, chopped rosemary, 1 tbsp. l salt and Red pepper. Make shallow cuts (approximately 2 cm.) between the ribs of pork. Then stuff the pork with half the garlic mixtures. Grate with lemons and the remaining garlic mixture. Cover meat film and refrigerate overnight.
- Remove the pork from the refrigerator and let stand at room temperature. temperature, approximately 30 minutes Put the baking sheet in the oven and preheat to 190 ° C. Put in the fennel onion baking dish and sprigs of rosemary. Put pork on top and put in the wind bake until the thermometer inserted in the center of the pork shows 70 ° C., approximately 1 h. 45 min. Take the meat out of shape and transfer to a dish, cover with foil and leave for 15 minutes.
- Flip the fennel bulbs and return the baking dish to the oven. Continue to bake until fennel is caramelized, about 15 minutes Cut the pork into portions and Serve with fennel bulbs.
