Noodle Use, Cook

Years ago my mother-in-law used to work at Fraboni’s, a local Italian speciality shop. One of the most wonderful roasts they prepare is a porketta roast. When she worked there the original owner used to very secretively make these himself, and the staff was never asked to do the task. At some point he must have passed the recipe down to his sons who continue to make these fabulous roasts.

After having it several times I ventured to try and make my own version at home. While not the authentic recipe, it’s pretty close.

Fennel Pork Roast

3-4 lb pork roast (as I mentioned porketta is used in the original version, but I find any boneless cut is sutable)
Fennel leaves from one large Fennell bulb (reserve the bulb for other uses)
2-3 T Olive Oil
3-4 Cloves Garlic, minced
Salt and Pepper to Taste

Chop Fennel leaves. Wash the pork roast. Coat the roast with olive oil, garlic, fennel leaves, salt and pepper to taste. Marinate 2-3 hours or overnight if possible. Although the original roasts are always wrapped with butcher’s string, I find this unnecessary. Place roast in oven and stove safe pan, cook at 375 degrees until done (internal temperature of 160), approximately 2 hours.

For Gravy

Pan drippings
1-2 T Butter (optional)
1-2 T Flour
2-3 C Stock (chicken, vegetable, or beef)

Remove roast from pan and warm drippings on stove top. Add butter if not enough drippings. Add flour over medium-high heat and cook approximately 2 minutes. Slowly wisk in stock (or water) and heat over high heat until desired consistency. I love to accompany this meal with mashed potatoes to take advantage of the gravy.