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Pot-Roasted Pork in White Wine with Garlic, Fennel, and Rosemary
Ingredients
  • 1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
  • Salt and freshly ground black pepper
  • 1 tablespoon fennel seeds
  • 2 to 3 large knobs butter
  • Olive oil
  • 8 cloves garlic, skin left on
  • 1 handful fresh rosemary, leaves picked
  • 4 bay leaves
  • 1 fennel bulb, sliced
  • ½ (750 ml) bottle Chardonnay
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