Each time we made this delicious dish, with its savory sauce, in our test kitchen, it disappeared within minutes -- we think the same thing will happen at your party.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms.

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  • With a paring knife, gently score the pork's fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan.

  • Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.

  • Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

Cook's Notes

For a party, put the roast in the oven in the afternoon so it's ready as guests arrive. Make the pan sauce just before serving.

Reviews (4)

95 Ratings
  • 5 star values: 21
  • 4 star values: 36
  • 3 star values: 24
  • 2 star values: 10
  • 1 star values: 4
Rating: 4 stars
04/21/2019
I haven't made this yet - the recipe includes 1.5 cups of chicken stock, but then it doesn't say where to use it or now in the instructions. I'm pretty sure it goes in the sauce - just would like a little more help on when to add it.
Rating: 5 stars
11/10/2017
This is very similar to how my nonna and my mother slow roasted their bone-in pork shoulder roast--minus the fennel seed. So flavorful and tender. I'll have to try this gravy next time. Rosemary and garlic is just a match made in heaven for pork.
Rating: Unrated
02/07/2015
This recipe sounds amazing, however I really don't like rosemary and only tolerate fennel (sorry). What would you recommend I use instead?
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Rating: Unrated
10/22/2012
Cooked roast pork without pan sauce and it was succulent, juicy and absolutely delicious. Next time I will reduce the amount of fennel seed as it was somewhat overpowering.