Tuesday, November 13, 2007

Fennel-Rubbed Pork Rib Roast ..... The drippings make a surprisingly savory gravy

Fennel-Rubbed Pork Rib Roast
Pork, "the other white meat", is such a versatile meat and easy on the budget. Leftovers are so tasty.
2 teaspoons fennel seeds
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon salt
3 garlic cloves minced
1 (5 pound) center-cut 8 blade pork rib roast
Cooking spray
3 cups fat-free, less sodium chicken broth, divided
1/2 cup apple juice
2 Tablespoons all purpose flour
Preheat oven to 400 degrees. Place fennel seeds in a mortar and with pestal grind until coarse. Combine fennel, 1/2 teaspoon freshly ground black pepper, salt, and minced garlic in a small bowl; rub evenly over roast. Spray roast lightly with cooking spray. Place roast on the rack of a shallow baking pan coated with cooking spray. Pour 2 cups broth into pan; place rack in pan. Bake at 400 for 30 minutes. Reduce temperature to 350(do not remove roast from oven); bake an additional 40 minutes or until a thermometer registers 155. Remove roast from pan; let stand 10 minutes before carving. Slice vertically between each rib bone.
Place a zip top plastic bag inside a 2 cup measuring cup. Pour drippings into bag; let stand for 10 minutes (fat will rise to the top). Seal bag; carefully snip off a bottom corner of the bag. Drain drippings into a pan, stopping before the fat layer reaches the opening; discard the fat. Add apple juice to the pan. Combine flour with remaining 1 cup broth, stirring constantly with a whisk, add to pan. Boil 1 minute or until thickened stirring constantly with a whisk. Remove from heat; stir in remaining 1/4 teaspoon black pepper. Serve with pork. Serves 8

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