3 pounds boneless pork loin, in one piece
1 ½ teaspoon salt
1 teaspoon ground black pepper
3 ½ Tablespoons Olive oil
1 cup finely diced celery, about 3 medium stalks
1 cup finely diced carrots, about 2 medium
1 cup finely diced white onion, about ½ large onion
2 thick slices Pancetta, about 4 - 5 ounces, finely diced
1 cup White Wine
1 to 1 ½ pounds fennel, bulb portion only (stalks and feathery ends removed), cleaned, cut into 1/8’s,
10 whole peeled garlic cloves
1 ½ cups chicken stock
1 cup heavy cream
¾ cup frozen peas
1 cup grated Parmesan cheese
Preheat your oven to 325 degrees.
Season the pork roast with the salt and pepper (all sides).
In a deep sauté pan, heat the oil over a medium high heat. When the oil is hot, brown the roast on all sides. Let it sit on each side for a minimum of a few minutes each to get nice and brown. Place in a dish and set aside.
In the same pan, over medium heat, sauté the celery, carrot, and white onion, and the Pancetta. About 8 - 10 minutes.
Add the wine stirring well to dislodge the brown bits that have accumulated at the bottom of the pan, and reduce for about 4-5 minutes.
Line the bottom of a small roasting pan with the fennel bulb pieces, the whole garlic cloves, the stock and the cream. Add the pork roast and pour over it all the contents left in the pan (use a spatula to get all the good little bits out of the pan).
Roast in a preheated oven for about an hour, turning the meat every 15 to 20 minutes to keep it moist. When the meat is done, it should still be slightly pink(see Chef’ Tip) on the inside, remove the roast and fennel and set aside. Let it sit for at least 15 minutes before slicing.
If your roasting pan works on top of the stove, place it on a burner on medium heat, if not, remove the remaining contents of the roasting pan to a sauté or sauce pan. Bring the sauce to boil, then a simmer, and reduce to sauce consistency, 8-10 minutes. Add peas. Cook for 2 minute. Stir in cheese until completely melted.
Remove from heat.
Slice pork (no more than ¼" thick) and lay overlapping slices on a platter or individual plate. Spoon sauce on top (be sure to include the vegetables and Pancetta bits. Surround the meat with fennel, peas and more of the sauce.
Using a meat thermometer to measure the temperature, remove the Pork roast from the oven when the internal temperature is about 155-160, the meat will continue to cook as it stands waiting to be carved, the color should be slightly pink with a juicy consistency.