ROASTED PORK LOIN WITH FENNEL, PEAS & PARMESAN (Derived from a recipe in Food Day Magazine )
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1 1/2 lb boneless pork loin, in one piece 3/4 tsp salt 1/2 tsp freshly ground black pepper 2 Tbsp olive oil Preheat oven to 325 'F. Season the pork on all sides with the salt and pepper. In a large, deep saute pan, heat the oil over medium-high heat. When the oil is hot, brown the roast on all sides, at least a few minutes per side so it gets nice and brown. Remove to a plate and set aside. 1 cup finely diced celery 1 cup finely diced carrot 1 cup finely diced white onion 4 oz pancetta or bacon, finely diced 1 cup white wine In the same pan, saute the celery, carrot, onion and pancetta or bacon over medium heat for about 8 to 10 minutes. Add the wine, stirring well to dislodge any browned food bits from the bottom of the pan. Continue cooking to reduce liquid for about 4 to 5 minutes. 1 to 1/2 lbs fennel, bulbs only, cleaned, cored and cut into large pieces 10 whole garlic cloves, peeled 3/4 cups chicken broth 3/4 cup whipping cream Line the bottom of a small roasting pan with the fennel, garlic, chicken stock and cream. Add the pork and pour over it the mixture from the pan. Use a spatula to scrape into the roasting pan any good little bits of chopped vegetable and pancetta or bacon. Roast in the oven for an hour, until the internal temperature of the meat reaches 165 F, turning the meat every 15 or 20 minutes, to keep it moist. The meat will continue to cook while it stands waiting to be carved. It should be slightly pink and juicy. Remove the roast and the fennel and set aside. Remove the garlic and discard. Let the roast stand for 15 minutes before slicing. 3/4 cup frozen peas, thawed 1 cup freshly grated parmesan cheese Put the roasting pan on a stovetop burner over medium heat, or transfer the contents to a saute pan if the roasting pan is not burner safe. Bring contents to a boil, then simmer, reducing to a saucelike consistency, for 8 to 10 minutes. Add the peas and cook 2 minutes. Stir in the cheese until melted. Remove from the heat. Slice the pork no more than 1/4 inch thick, and lay overlapping slices on a platter or individual plates, spoon the sauce on top, making sure to include bits of chopped vegetable and pancetta or bacon. Surround the meat with fennel, peas and more sauce.