Ingredients

• 3 lbs. loin of pork with skin and bone*
• 2 medium-size onions, sliced
• 1 clove of garlic
• 1 bay leaf
• 1 Tbsp. fennel seeds, roughly crushed
• 1 cup Latah Creek Sangiovese
• 1 Tbsp. flour
• 1 cup vegetable or chicken stock
• 2 tsp. quince or apple jelly

*Ask your butcher to chine the loin of pork, scoring the skin well and leaving the bone. Don’t tie or roll the loin up with string.

Directions

Place meat in a glass dish. Combine the onions, garlic, bay leaf, crushed fennel seeds and black pepper with wine to make a marinade. Pour over meat and marinate for at least 2 hours. Remove meat, reserving marinade and strain. Sit the loin upright, resting on the bones, in a shallow roasting pan. Sprinkle the skin generously with salt to give it a thick coating, then cook for 20 minutes in the oven at 475 F. Lower the heat to 375 F and continue roasting for 1 hour and 10 minutes. (To make sure the meat is cooked, test with a skewer — the juices should run clear, not pink.) Place pork on a serving dish and leave to rest in a warm place, while you make the gravy. To make gravy, remove most of the fat from the roasting pan. Stir flour into pan juices and cook for a few minutes. Pour in the strained marinade and continue to stir over medium heat until smooth. Add the stock and allow to bubble for about 8 to 15 minutes or until rich and glossy. Stir in about 2 teaspoons of quince or apple jelly and adjust the seasonings as necessary. To serve, carve the meat into thick slices, and pour red-wine sauce over meat.

Ellena’s Notes

The winter season finds us entertaining more than usual and this Roast Pork dish is stunning to serve. I often serve “Hot Spiced Sangiovese” as people walk through the door on a cold wintry night and have found it especially delicious when used in this marinade recipe.

Find more delicious recipes in my cookbook, Recipes by Ellena.

Eat Simple, Eat Well.

EllenaEat Simple, Eat Well, Ellena