Roast Pork with Fennel

1 sprig rosemary
Salt and pepper
3 lb pork loin, bones split
1 tbsp. extra virgin olive oil
1/2 cup milk
4 cloves garlic
2-1/2 tsp fennel seeds
4 tbsp. butter
1 fennel bulb
1 cup white wine

Finely chop the rosemary and garlic. Add salt, pepper and the fennel seeds. Stuff this mixture into the cuts in the pork where the bones were split. Place the meat in a roasting pan with 2 tbsp. of the butter, and the olive oil, and cook in the oven at 32SF for about 2 hours.

Roughly chop the fennel, then cook in a covered casserole with the remaining butter and a little water over low heat until tender. Transfer to a blender, add the milk and blend until smooth.

When the meat is cooked, slice and arrange on a serving platter. Keep warm. Pour off the fat from the roasting pan, and de-glaze with white wine. Boil for a couple of minutes, then add to the fennel mixture, mix well and strain over the meat. Additional fennel sauce can be served at the table.

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Cajun Country -- New Iberia, Louisiana