Gourmet recipe for roast pork and fennel?
Please help me, someone! In winter of 2006, Gourmet had an amazing recipe for a pork (I used a standing rib roast) that was basically braised in white wine with fennel, onions, and maybe apples? I made it that March, so perhaps it was January or February 2006. Although for I know, it could have come from my pile and is older.
I can't find it on Epicurious. I've made it twice, and it was exceptional. I remember it fairly well. But the husband has recruited me to make it Christmas Eve for the in-laws, so I would love to have the text of it to back up my memory! Thanks so much, if anyone can help.
Gosh, it's pretty darn close. The only difference is that the one I made, after browning, had some boiled white wine poured down over it, covered tightly, and baked at a low oven for a while. The meat came out wonderfully juicy and flavorful, and since it was braising, you don't have to worry as much about if it's going to be over or under cooked.
I guess the main concern is that I don't remember if it is purely boiled wine that makes the braising liquid or if it is broth as well. I don't remember broth, but I can't imagine a braising liquid of just wine would have great depth of flavor.