Vande Rose Farms Pork Recipe

Season and roast the pork

Preheat oven to 425°F (220°C). Pat the pork roast dry with paper towels. Combine salt, pepper, minced garlic and chopped thyme; rub evenly over the roast. Heat a large ovenproof skillet or roasting pan over medium-high heat and add 2 tbs olive oil. When hot, sear the pork 2–3 minutes per side until nicely browned on all sides. Transfer the skillet to the oven and roast at 425°F for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue roasting until internal temperature reaches 140°F (60°C) for medium, about 25–35 more minutes depending on roast size. Remove roast to a cutting board, tent loosely with foil and rest 15 minutes (temperature will rise to ~145°F). Reserve pan juices for the sherry reduction.

While the pork roasts, arrange halved tomatoes and sliced shallot on a rimmed baking sheet. Drizzle with 1 tbs olive oil, season with 1/2 tsp salt and 1/4 tsp pepper, and toss to coat. Roast in the oven (can go in during the high-heat stage) for 20–25 minutes until tomatoes are softened and edges slightly caramelized. Remove from oven and toss with torn basil. Keep warm.

While pork roasts (or after searing), heat 1 tbs butter and 1 tsp olive oil in a large sauté pan over medium heat. Add sliced fennel and leeks and sauté gently for 6–8 minutes until softened but not browned. Season with 1/2 tsp salt and 1/4 tsp pepper. Deglaze the pan with 1/2 cup dry white wine (or chicken stock), scraping up any browned bits. Add 1/2 cup stock, reduce heat to low, cover and braise 8–10 minutes until fennel is tender. Stir in 1 tsp lemon juice and adjust seasoning. Keep warm.

After removing the pork from the roasting pan, place the pan over medium heat on the stovetop (use same ovenproof skillet or transfer juices to a saucepan). Add the minced shallot and sauté 1 minute. Pour in 3/4 cup dry sherry and bring to a boil, scraping up browned bits from the pan. Reduce by about half, 4–6 minutes. Add 1/2 cup reduced-sodium chicken stock and the thyme sprig; simmer until sauce thickens slightly, another 3–5 minutes. Remove from heat, discard thyme sprig, then off-heat whisk in the cold cubed butter a piece at a time to emulsify and slightly thicken the sauce. Season with 1/4 tsp salt and a pinch of pepper. If pan juices from the pork were reserved and are flavorful, add 1–2 tbs to the reduction for extra depth; skim fat if desired.

Slice rested pork into 1/2-inch thick slices. Spoon a little sherry reduction onto warmed plates. Arrange a mound of braised fennel and leeks beside the pork slices and add a spoonful of roasted tomatoes. Drizzle additional sherry reduction over the pork. Finish with a sprinkle of chopped parsley and a little lemon zest over the vegetables and pork.